La Casera Farm was founded in 2010 by Sonia Spagnoli, a young student at the University of the Mountain in Edolo, enrolled in the degree program for the protection and enhancement of the mountain environment and territory. With the intent of carrying on her family’s tradition, Sonia decided to take over from her parents and continue the agricultural activity.

The farm covers approximately 7 hectares, located between the municipalities of Gianico and Artogne, two small villages in the lower Valle Camonica. It has about 60 head of cattle, divided between dairy cows, replacement heifers, and calves.

It is a family-run business that follows the entire production chain: from preparing part of the raw materials for livestock feed to milk processing and product aging. This approach ensures complete and constant control over the final product's quality.

One of the farm’s distinctive elements is the practice of alpine grazing during the summer months. The Spagnoli family continues to believe in the environmental benefits of this tradition, which also contributes to the production of high-quality traditional cheeses.

The Alpeggio Val Gabbia, located in the valley of the same name in the municipality of Berzo Inferiore, is the final destination for the herd after spending the winter in the valley.