The Frontin Dairy is walking swiftly towards a century of life and business activity. Its cheeses, both the low-fat and the full-fat ones, the butter made with the cream that emerges from the resting milk, and then the schiz and ricotta cheeses, mark the rhythm of a production strong in tradition and whose quality is recognised everywhere.

Founded by 52 members as a rotational dairy in 1930, it was transformed into a social cooperative at the end of the second half of the last century.

The excellent quality of the milk it receives and the masterly workmanship of the dairyman make it possible to produce a range of products that are highly appreciated by local customers and by the many tourists who visit the territory of Valbelluna.