The “Social Latteria” was born on December 5, 1954, thanks to the intrapardiality and spirit of collaboration of a group of breeders who decided to join in the cooperative in order to transform the milk conferred by all the manufacturers into cheese, in this way overcoming The appreciated but now inadequate instrument of the turnaround. Cheese are the simplest and most natural expression of agricultural work in mountain territories: breeding livestock in the “high lands” requires passion, commitment, effort; It means operating in balance with a precious and beautiful environment, but also fragile and sometimes hostile.