Peio Turn-Based Cooperative Dairy

Would you like to rediscover flavors that are part of the culinary tradition of Val di Sole?

If so, we suggest visiting the dairy in Peio Paese, the last turnary dairy still operating in all of Trentino.

Every day, the young cheesemaker Daniele Caserotti works with cow and goat milk brought by local farmers to produce local cheese (the "Pegaes"), Casolét cheese, and butter.

WHAT TO EXPECT/WHAT WE WILL DO

You will witness the cheese-making process, which has remained the same since 1935 and always takes place in the morning. This will allow you to understand the difference between industrial and 'artisan' products.

NOTES AND CURIOSITIES

IN 2019, THE TURNARY DAIRY WON THE "CHEESE RESISTANCE AWARD"

This recognition was awarded at Cheese 2019, the international event dedicated to high-quality raw milk cheeses. The Cheese Resistance Award has been given since 2009 by Slow Food to shepherds, cheesemakers, scholars, and enthusiasts who refuse shortcuts and who, with tenacity (and a pinch of stubbornness), continue to produce cheeses and foods respecting naturalness, tradition, and taste.

WHO WE ARE

The activity is organized by the Turnary Dairy of Peio.