Vallesabbia’s benchmark for authenticity and freshness
The bbuono team today is in Sabbio Chiese, in Vallesabbia, a town in the province of Brescia, at a company established in 1982 through the efforts of a group of local farmers: the Caseificio Sociale Valsabbino.
This dairy is synonymous with territoriality, thriving mountain agriculture and has always pursued the path of research and innovation, it is the benchmark of the Vallesabbia, from the stages of grassland cultivation, to small-scale breeding, to the processing of milk produced and collected exclusively by cooperative members and transformed into a fine cheese, unique in its organoleptic properties, taste and quality. Their products perfectly trace the dairy tradition of the valley at all stages, from grazing to maturing, and are KM0 products.
Local production of resilient mountain products
The Caseificio Sociale Valsabbino has the great merit of enhancing the local dairy production of a mountainous area that wants to be resilient; it is also thanks to the dairy, that some young people from Valsabbia have returned to agriculture, to think about developing environmentally, socially, and culturally sustainable forms of tourism, and to take possession of hectares of land wrested from the encroachment of the forest, from the Pertiche to Serle covering the whole valley ensuring a (fundamental) constant garrison of the territory.
A taste that travels from Lake Garda to Europe
In addition to making them available directly in their commissary and area markets, a sales outlet is being opened on Lake Garda, in Lonato, to reach those tourists, foreigners and Italians, who demand true quality mountain products linked to the characteristics of the local area.
Appreciation for the dairy’s products, which enhances the work done by farmers by transforming their daily work into quality fresh and aged cheeses, is steadily increasing over time.
Their products also cross national borders by making a name for themselves at international trade fairs in Utrecht and Stuttgart.
Inside the production stages and curing cells with president William Donini
Cooperative president William Donini welcomed and accompanied the bbuono team on a tour of the company. With justifiable pride and abundance of detail , he explained to us the great work and effort done (and still continuing) to keep the high quality of their products constant.
William explains the hardships and difficulties that have always been experienced by farmers working in the mountains, and that this continuous evolution and improvement is made possible through the efforts of the people involved, starting with the individual farmers themselves.
Continuous research, experimentation, UNI EN certifications obtained with all processing data, and finally, precise curing in one of the most modern storage rooms to control and guarantee the exceptional handcrafted quality of their products.
When William accompanies us through these rooms, which we at bbuono call “Cheese Basilicas“(true places of worship for lovers of this product), one cannot help but be astonished at the beauty of the wheels, the scents they give off, the memories that surface and reflect the typical processing of the Vallesabbia, the attention to detail, the use of modern techniques while preserving the values of tradition, typifying and identifying the cheeses.
Cheeses from the social dairy in Melaverde
A great satisfaction came when the Canale 5 program “Melaverde” by the couple Edoardo Raspelli and Ellen Hidding, in an in-depth look at the local gastronomic tradition, wanted to present the dairy’s products. A further gratification for the efforts towards the continuous search for the highest quality of this dairy, its president William and all the people in the chain, seeing our Valley and its excellences told through prestigious cameras is an achievement that recognizes the daily work done by all these people.
But that’s not the end of the story, William and Ciro (another leading figure at Caseificio Sociale Valsabbino) gave us a taste of one of their firsts that will soon be introduced to the market (and on the bbuono.it portal). The already fantastic Baby formaggella with the addition, during the processing stage, of summer truffle.
This particular formaggella amazed us, for its taste, for its goodness, for being a product in which the continuous search for quality and innovative products brought an incredible result, we thank William and Ciro for this mouth-watering preview.
Why did we choose the “Caseificio Sociale Valsabbino”?
The dairy is the symbol of the territory, a synonym of tradition, of the work of small farmers who join forces to survive in the market. The Caseificio Sociale Valsabbino is more than that: it is a place where people think about the land, the environment, local productions, where innovation and research are carried out, and where positive thoughts are inspired in the young people of Valsabbia. It is fundamental for the agricultural economy of the entire valley, which is increasingly resilient. We thank the Caseificio Sociale Valsabbino for collaborating with us at bbuono.
