Rooted in the Soil, Guided by the Peaks.
Discover the heritage of L’Alpe Caseificio, where artisanal cheesemaking
meets the wild purity of the Italian Alps.
OUR HERITAGE
A century of Alpine tradition
“We don’t just make cheese; we preserve the
rhythm of the mountains.”
Founded in 1924 by the Marini family, L’Alpe Caseificio began with just six
cows and a copper kettle. Today, four generations later, we continue to
use the same artisanal methods that have defined Val di Funes for
centuries. Our commitment to heritage means rejecting industrial speed in
favor of patience, salt, and time.
Our copper vats are hand- hammered and have been in continuous use since 1958.
Living in Harmony with Nature
Total Freedom
Our cows spend 200 days a year in open pastures, grazing on
over 50 varieties of alpine herbs and grasses.
ORGANIC DIET
No GMOs. No silage. Only fresh mountain
grass and high-quality sun-dried hay.
INDIVIDUAL CARE
Every cow has a name and receives daily
health checks from our family members.
The Alchemy of Alpine
Milk
Our cheesemaking process is a slow dialogue
between the cheesemaker and the seasons.
- RAW MILK PROCESSING
- HAND SALTED BRINING
- CAVE-AGED MATURATION
01. THE EXTRACTION
Milk is processed within two hours of milking to
preserve delicate enzymes and aromas.
02. THE MATURATION
Wheels are turned and brushed by hand every
three days in our natural stone cellars.
Taste the Heritage
Visit our farm shop in Val di Funes or order our seasonal selection directly to your door.