The dairy is made up of 38 members, owners of small farms in the Alta Val di Sole, who raise cows, primarily brown breeds, following strict guidelines. During the summer, six mountain dairies are added, enriching the supply chain with mountain pasture production. In the past, each family delivered their milk to the shift dairies, where butter and cheese were divided "in shifts" based on quantity. With changing times and the decline of family farming, the remaining farmers decided to unite to ensure economic sustainability and shared management. From this vision, the current Caseificio Presanella was born in 1979, the result of cooperation and foresight.