A cooperative set up over a century ago that now has hundreds of members and a modern dairy with a special ripening facility. Each day skilled master cheesemakers process approximately 270 quintals of milk with craft methods before proceeding to start ageing the cheeses on spruce planks in chambers at the right temperature and humidity. The main products are a mild, creamy and ripe Gorgonzolas, Taleggio, toma, Nivellina (Gorgonzola and mascarpone), and blue-veined Verdalpe goat cheese.
