Primiero Fresco is born in the territory that gives it its name, in the shadow of the Pale di San Martino Dolomites. After the milk is delivered, processing takes place in the Primiero Social Dairy. Here it is aged from 2 to 8 months and is washed weekly with warm water and salt - an operation that allows the cheese to develop intense aromas.
The dairy follows the rhythms of nature to produce Primiero Fresco. The same cheese can express different aromas and flavors if produced in different months. This aspect is related to the cows' diet, which changes according to the seasons when the animals are in the pasture or in the barn.