The Sant’Antonio Tortal dairy is the entrepreneurial expression of a small cooperative that presents itself on the market with products of excellent and sought-after quality. Established in 1931 and inaugurated the following year, it is located in the village from which it takes its name: Sant’Antonio Tortal in the municipality of Borgo Valbelluna at an altitude of 560 metres.

It collects milk from small local farms and processes it into a variety of cheeses such as schiz, full-fat, semi-fat and semi-skimmed milk cheeses, herbal cheeses, stracchino, caciotta, and the additional ricotta cheese and butter. All products are prepared using only raw milk, with no preservatives or colouring agents added.

The cows and goats that supply the milk are fed with fragrant mountain hay, the essences of which can be traced in the fresh cheeses and butter.