TRENTINGRANA CONSORTIUM - Gruppo Formaggi del Trentino (Trentino Cheese Group)

The valleys of Trentino represent a true heritage for the dairy sector. The dairies and social dairies belonging to the Consortium embrace the entire Trentino territory, from Val di Fassa to Primiero, passing through Val di Sole, Vallagarina and Val di Non, where half of the Consortium's dairies are located. The main objective is to gather the best of the sector while respecting the typicality and origin of individual dairy products, for example (but not only) Trentingrana. The cows that produce the milk destined to become butter and cheese are fed only fresh grass, cereals and the fragrant hay of the pastures. The resulting cheeses are artisanal and completely natural products, made only with mountain milk, salt and rennet. Zero additives and preservatives.

There were about 240 social dairies distributed in valleys throughout Trentino that produced butter and cheese in the late 19th century. The first cooperatively run dairies were born before the end of the Great War, merging in the second half of the twentieth century into the Producers' Consortium, which today is responsible for quality control, technical assistance, analysis of milk and dairy products, as well as the aging and sale of cheese, butter and whey.