FROM GALLIO TO ENEGO TO REACH GRIGNO: FROM THE BEGINNING
OF THE LAST CENTURY TO TODAY, OUR STORY OF CHEESEMAKERS
SPANS ALL OF THE TWENTIETH CENTURY. WE CONTINUE
TO WRITE IT TODAY RECALLING OUR FAMILY’S ORIGINAL EXPERIENCE
AND TRADITIONS WHICH HAVE BEEN
KNOWLEDGEBLY PASSED ON TO US.
| Our history of cheesemakers is a long one, almost a legend. Starting in 1925 on the Sette Comuni plateau, in Gallio, grandfather Florindo sets up our first dairy. The precarious human and environmental conditions caused by the Great War force him to leave and continue his activity on the monti Berici in a cooperative dairy. In the 50s, our father, Gianfranco, returns to the plateau: the social-economic situation is better, milk cows have gone back to grazing on the mountain pastures and with this, the small dairy in Enego is set up. As time goes by, the business increases and the small dairy on the plateau can no longer satisfy the demand. For this reason and after an attentive environmental and logistic evaluation, we decide to start the current, new dairy in Grigno, Valsugana at the end of the 1980s. We continue to write this long cheesemaking story recalling our family’s origins and traditions which have been carefully passed on to us. As time goes by, the catchment area for milk collection has gradually increased and now reaches a radius of 90 km from the dairy. |
Most of the short-haul milk is milked directly on dairy farms in the Trentino and Asiago plateau mountains. We work in perfect sync with the cow farmers, there is mutual respect and together, we check that hygienic and sanitary regulations are adhered to and that product specifications are carried out. |
