Cercen Dairy

Description

The Cercen Dairy in Terzolas is a cooperative comprising several farms. Since 1976, it has collected and processed milk from farms in lower Val di Sole - from Monclassico to Caldes and Val di Rabbi to - to make tasty cheeses. At present, there are 61 member farms. The milk they supply is used to make Trentingrana and other local cheeses, such as Casolét della Val di Sole (made with natural milk, Slow Food approved), Casolét della Val di Sole made with thermized milk, the Nostrano Stavel malga produced with milk from the pastures of Val di Sole and Val di Rabbi, Camocina, Capriciotta, sweet Cercen, classic Cercen, Fontal with chives, Casolét with chilli and Ricotta. Recent additions include Casolét with walnuts, Casolét with green pepper and Casolét with cumin.

Cheesemakers work with passion and professionalism to create first-rate products thanks to a perfect combination of traditional techniques and state-of-the-art technology. The entire supply chain is carefully monitored at all times to ensure full compliance with hygiene and quality standards.

VISIT TO THE DAIRY

The guided tour of the Caseificio Cercen, given by the cheese factory manager, illustrates the processing methods used to make delicious local cheeses. The visit, of course, ends with a tasting session!

RESERVATION REQUIRED
Visits are free (max 25 people per visit)

Opening period