The cooperative, in the heart of Valle Grana, was founded in 1982, the same year that PDO Castelmagno cheese was awarded its label. While using the best modern technologies, processing follows traditional methods including the use of wood, ripening in whey, ageing in stone cellars and in the underground infernot. The flagship product is, of course, the alpine pasture Castelmagno, medium-aged, aged, and reserve cheeses. Then there is Bettelmatt, Berra, goat and ewe blue-veined cheese, Bra, PDO Fontina (also organic), PDO Murazzano, robiolas, testuns, and much more.

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