{"id":56672,"date":"2019-05-06T15:19:11","date_gmt":"2019-05-06T13:19:11","guid":{"rendered":"https:\/\/www.bbuono.it\/produttori\/caseificio-sociale-vallesabbia\/"},"modified":"2025-09-25T18:28:10","modified_gmt":"2025-09-25T16:28:10","slug":"dairy-cooperative-vallesabbia","status":"publish","type":"produttori","link":"https:\/\/www.bbuono.it\/en\/producers\/dairy-cooperative-vallesabbia\/","title":{"rendered":"Valsabbino Social Dairy"},"content":{"rendered":"\n
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Vallesabbia’s benchmark for authenticity and freshness<\/h2>\n<\/div>\n\n\n\n
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The bbuono team today is in Sabbio Chiese, in Vallesabbia, a town in the province of Brescia, at a company established in 1982<\/strong> through the efforts of a group of local farmers: the Caseificio Sociale Valsabbino<\/strong>.<\/p>\n\n\n\n

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<\/strong> produced and collected exclusively by cooperative members and transformed into a fine cheese, unique in its organoleptic properties, taste and quality<\/strong>. Their products perfectly trace the dairy tradition of the valley at all stages, from grazing to maturing, and are KM0 products.<\/strong> <\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\"Interior<\/figure>\n<\/div><\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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Local production of resilient mountain products<\/h3>\n<\/div>\n\n\n\n
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The Caseificio Sociale Valsabbino has the great merit of enhancing the local<\/strong> dairy production of<\/strong> 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<\/strong>, socially, and culturally sustainable forms of tourism<\/strong>, 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.<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\"Wiliam<\/figure>\n\n\n\n
\"Milk<\/figure>\n\n\n\n
\"Brined<\/figure>\n<\/figure>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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A taste that travels from Lake Garda to Europe<\/h3>\n\n\n\n

In addition to making them available directly in their commissary and area markets, a sales outlet<\/strong> is being opened on Lake Garda<\/strong>, in Lonato, to reach those tourists, foreigners and Italians, who demand true quality mountain products linked to the characteristics of the local area.<\/p>\n\n\n\n

Appreciation for the dairy’s products, which enhances the work done by farmers by transforming their daily work into quality fresh and aged cheeses<\/strong>, is steadily increasing over time. <\/p>\n\n\n\n

Their products also cross national borders by making a name for themselves at international trade fairs in Utrecht and Stuttgart.<\/strong><\/p>\n<\/div>\n\n\n\n

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\"Ciro<\/figure>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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Inside the production stages and curing cells with president William Donini<\/h3>\n<\/div>\n\n\n\n
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Cooperative president William Donini welcomed and accompanied the bbuono team on a tour of the company.<\/strong> With justifiable pride and abundance of detail , he explained<\/strong> to us the great work and effort<\/strong> done (and still continuing) to keep the high quality of their products constant. <\/p>\n\n\n\n

William explains the hardships and difficulties that have always been experienced by farmers working in the mountains<\/strong>, and that this continuous evolution and improvement is made possible through the efforts of the people involved, starting with the individual farmers themselves.<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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