" it is hard work that requires passion, but the labors are rewarded and it is the most beautiful job there is "
The lands around us were born for farming, ranching, sacrifice and cooperation. This is what our culture and traditions are based on.
And it is from collaboration that the Latteria Sociale Cooperativa di Marsure was born.
Exactly a century ago, dairy cow owners founded the dairy to make unsold or unconsumed milk available to the village, processing it to be ready for use or made into cheese.
But let's take a step back: do you know the origins of cheese?
Apparently, in Ancient Greece, wicker baskets called formos (hence the name) were used to make the rennet take shape, which is a mixture of enzymes extracted from the stomachs of ruminants (but it also exists of vegetable origin) that coagulates milk - raw or pasteurized* - making it soft and elastic, which thus takes the name curd.
To make cheese, however, the curd must be broken into very small pieces to purge the water it contains and thus separate the liquid (which can be used to make cream, for example) from the solid part that will be cooked to be more compact and dry.
Once cooked, this paste is extracted from the liquid and placed in beams to be pressed so that it takes the typical cheese shape. All that is missing at this point is the ripening process, during which the cheese will mature in a ripening room until it is ready for consumption.
The Latteria di Marsure was not only concerned with turning members' milk into cheese, but also with making milk and curd whey available to the people, which could be bought by exchanging them for pleche, a kind of currency that was used to buy these products in different quantities depending on the pleca provided.
One hundred years after its founding, the Dairy has transformed itself to keep up with the fast-paced and changing times, making room for new generations who bring the necessary novelties while maintaining the traditional soul that sets it apart and makes it loved by all.
The same land, the same will to do, the same quality as always in new and passionate hands pay homage to history by making it contemporary.
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*Note: specifically, the Latteria di Marsure uses only raw milk
If you want to find out more about the history of the Latteria di Marsure, we recommend reading the book "Latteria di Marsure - Una lunga storia di tradizione e cooperazione" by Maurice Tassan Toffola and Sara Mellina-Gottardo, from which we learned some information to write this article
To learn more about Latteria di Marsure's products:
via Trieste, 74 - 33081 Marsure di Aviano (PN)
0434 656171
info@latteriamarsure.it
Facebook: Latteria Sociale Marsure