Organic Dairy Products - Catering and Hospitality and Tourism Educational

The Centro Caseario ed Agrituristico in the plateau of Tambre-Spert-Cansiglio was a cooperative society founded in 1970 by the State Forest Department for selected cattle breeding.

Its activity has developed through the years, respecting traditions and the natural environment.

Today cattle is still bred using traditional methods, grazing in summer and in the stables in winter, fed with natural food only.

Its main mission is to turn the milk produced by cattle bred according to organic agriculture regulations into a wide array of top-quality cheeses.

In the 90s the choice to produce according to biological principles came from the need to protect the territory and preserve the variety and genuineness of products.

The Centro Caseario started its tourist-agricultural activity from these concepts, willing to spread the knowledge and care of natural beauties.

The former milk-shop building has been completely refurbished and now includes 11 double bedrooms and one single room, each one of which provided with bathroom .

The building also includes a meeting room with video projection facilities and a remarkable library with books on the Alpago-Cansiglio area. Besides staying for the night, guests can have breakfast with locally produced products, typical organic food of the Centro Caseario.

Moreover, the Centro Caseario offers a wide range of activities and sports organized by nature, mountain and CAI (Italian Mountain Club) guides as well as mountain-bike trainers and trained experts: excursions in the wood, winter excursions, walking with snowshoes, downhill and cross country skiing, trekking, high mountain excursions, climbing tours, ice and falaise climbing, backcountry skiing, horse riding, golf and mycology courses.

The "Centro agrituristico" also provides the possibility to arrange "adventure weekends" with planned excursions and activities. Last but not least, all students from any school level can access an Educational Farm featuring two specific educational programs.

The former describes the milk processing cycle to produce cheese.

The latter concerns wood, including the possibility to get a close look at traditional local woodcutters working.