The history of dairy production in Lentiai shows significant evolution from the late 19th century to the present day. Initially, milk was little used for cheese-making, but over time, preservation and cheese production techniques were refined, bringing benefits to the rural economy.
In 1884, Antonio Piccolotto founded a private dairy in Lentiai, starting a business in the production and trade of cheeses, butter, and ricotta. His son Angelo moved the business to a more modern location in 1906, implementing innovative refrigeration strategies. In 1923, Angelo left the business, and the local community took over the facility, transforming it into a cooperative social dairy.
At the same time, Bardies already had a social dairy since the late 19th century. After World War I, it faced economic difficulties, and in 1924-26, the farmers of Bardies joined those of Lentiai, giving rise to a new social dairy, which is still active today.
In the 1950s, emigration caused a drastic reduction in local agriculture, leading to the closure of small farms and the centralization of milk processing in Lentiai. In recent years, thanks to regional and community funding, the dairy has been modernized while preserving the tradition and authenticity of its products.
