The latteria turnaria, a type of cooperative dairy, was once common around Friuli. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake. The subsequent reconstruction led to the closure of many dairies and a concentration of farms. The few remaining turnarie dairies managed to survive for a few decades but then began to close too, following the gradual disappearance of small family farms and an agricultural policy that pushed producers to merge dairies in order to obtain the certifications and quantities needed for national sales and export.
all year round. Minimum aging two months.
Friuli Venezia Giulia
Presidium supported by
Acque del Gemonese Ecomuseum, Municipality of Gemona
Latteria turnaria di Campolessi
Gemona del Friuli (Ud)
Via S. Marco 7
tel. +39 347 3027668
Sereno Milisso (Presidente)
Adriana Di Marco
Tel. 347 3027668
Slow Food Coordinator
Tel. 338 7187227