Founded by 52 members as a dairy cooperative in 1930, it transformed into a social cooperative in 1988.
It processes about 16 quintals of milk per day collected directly from farms. The products, healthy, genuine, and natural, are still crafted in a traditional way. Among these, we find whole milk cheeses, partially skimmed cheeses of various aging, caciotte, schiacciate, ricotta, butter, and mascarpone.
The Latteria di Frontin strides confidently towards a century of life and activity. Its cheeses, both lean and fatty, the butter made from the cream that rises from resting milk, and then the schiacciate and ricottas mark the rhythm of a production rich in tradition and recognized quality everywhere.
The excellent quality of the delivered milk and the masterful processing by the dairy cheesemaker allow for a range of products highly appreciated by the local clientele and many tourists visiting the Valbelluna.
