The home of Puzzone DOP
The history of our villages is inexorably intertwined with those of the many families who over the decades have gone from having a couple of cows, the ones that could ensure a little milk and butter for the family, to the daily, non-stop commitment of a life as a farmer.
Once it was mostly women who took care of the cows and their milk while the men were at work. Today entire families live precisely thanks to dairy cow farming-a mission, rather than a profession, that could not continue without the commitment and sacrifice of those who know no Sundays or holidays. In this territory, where the knowledge and skills of entire generations of breeders were gradually enriched by increasingly specialized training courses, there was thus a transition from subsistence farming to the birth and development of small dairies such as those in Moena and Predazzo, which long inhabited the squares of their respective towns.
It was only at the end of the 1980s that the two dairies, characterized by different histories and productions, created the basis for a merger where each could find space and tools to grow and express themselves at their best.
Thus was born the Caseificio Sociale di Predazzo e Moena, a reality that today has ten members, and over thirty permanent employees who then increase with the seasonal workload. A reality that, thanks precisely to this merger and to the creation of the Predazzo plant, where new production techniques supported by innovative technologies could immediately be developed, is carrying on a niche production that is increasingly appreciated even outside the regional borders.
A goal achieved thanks also to the valuable work of the cheesemakers who, with professionalism and respect for tradition, carry on a profession that is art.
The undisputed king of the production is Puzzone di Moena, the unmistakable cheese that still today, despite the evolution of tools and technologies, maintains unchanged the original recipe that has made it a unique product considered by many experts to be one of the most prized cheeses of the entire Trentino region, so much so that it is also mentioned in the “VERONELLI” and “MICHELIN” guides.
But the dairy does not live by Puzzone alone: there are fourteen cheeses currently in production including the increasingly popular “Gradevole,” the more delicate version of Puzzone for which pasteurized rather than raw milk is used.
There is a desire to grow, but not only in numbers: from the words of Andrea Morandini, who has been communicating and narrating the reality of the Caseificio and all the workers involved with great seriousness and passion for four years now, the desire to ensure an ever-increasing quality of products but also of distribution methods shines through.
The opening of the new Shop and Bistro is proof of this, an extremely welcoming and perfect place to tell the long story that led to the birth of Caseificio and its products.
The Dairy is part of the Cooperative that started the important biodigester activity: the plant that recovers sewage from local farms and through a complex fermentation process produces heat and electricity. This is an important sign of the great attention this reality pays to care and respect for the environment, which recently has also led to the use of sustainable packaging with thermal cushions composed of shredded paper and cardboard that, without the use of polystyrene, guarantee an optimal storage temperature during transport.
Caseificio Sociale Predazzo Moena
Via Fiamme Gialle 48
38037 Predazzo
Bistrot & Caveau
Via Nazionale 149,
38030 Ziano di Fiemme (TN)
