Founded in 1963, the agricultural cooperative of the Caseificio Sociale Val di Fassa has grown over the years respecting the same philosophy of the time: taking care of the territory, supporting the associated livestock companies (about 30) and offering quality cheeses.

What makes a mountain cheese unique? The clean and sparkling air, the pastures with their variety of herbs and flowers, the animals that burn quietly, the wisdom and passion of the cheesemakers. In 2012, production was transferred from Campitello to the new headquarters in Pera. It is impossible not to stop and take home a little piece of "Cher de Fascia", the local excellence (fresh, aged or in the alpine version), of the Dolomites, Vajolet or Marmolada. And what about yogurt and fresh cream? There is also a wide assortment of typical Trentino products inside.

The store's large windows overlook the production area, so you can take a look at the milk processing. On the ground floor of the store there is also a small museum that tells the story of peasant activity in the Val di Fassa through vintage photos, large screens, explanatory panels and many original objects.

The Caseificio Sociale Val di Fassa is awarded the "Quality Trentino" label.