Alpine Pastures


B eyond turning milk into cheese on the valley floor during winter, cheese making assumes an important role during the summer as well; breeders herd the cattle from the bottom of the valley to Alpine pastures at altitudes between 1,500 to 2,500 meters above sea-level. Here, the natural compliment to valley animal husbandry is apparent as the grazing cattle above leave breeders free to concentrate on hay production on the valley floor. This most ancient tradition provides for the hay necessary to feed the animals during winter. Every Alpine pasture is multi-tiered, with stations at different altitudes. The cattle graze starting at the lowest station where grass begins growing earlier, and gradually climb to higher elevations.



Alessi Giacomo C.F. – Malga Cavallaro Passo Crocedomini


Andreoli Marta – Malga Bassinale


Andreoli Italo – Malga Paglia


Azienda Agricola Antichi Sapori di Belotti Sabrina


Baccanelli Oscar – Malga Santa Apollonia


Bezzi Andrea – Malga Case di Viso


Ducoli Giovanni – Malga Blumone


Giacomelli Mauro – Malga Cadino


Prestello delle Sorelle Bettoni – Malga Arcina


Spandre Vittorio – Malga Foppella


Soc Agricola Ambrosini – Malga Guglielmo


Soc Agricola F.lli Antonioli – Malga Mortirolo


Soc. Agr. Le Fontane Di Ducoli Domenico e Giacomo S.S. – Malga Cadino Banca