Since 1985, Fagagna was setting the standards for young pepole who wanted to learn the working process of milk and cheese and they could become apprentices in specific technical and practical courses at the dairy.
The constant improvements of this dairy has been influenced by several dairymen and presidents succeeded trough many years of activity who strongly determined the success and the future of this business area. The historical moment when Fagagna's dairy had a really deep change in work processings and management was all thanks to professor Enore Rosi, a well-know person at the time and the one who will be identified as the ancestor of dairy production in Friuli. Thanks to him new equipments were introduced in dairy processing, like the fixed boiler with movable fire, and the whole products got a higher quality and preservation time, like for the new improved butter, a sought-after product with a higher value than cheese in the past.
Professor Tosi was a revolutionary man for dairy business, he had a strict attention for hygiene in production areas and introduced the paving in the dairy. Many important innovations were the result of professionalism and strengthened know-how of this man: constant milk delivery to the dairy, hygiene controls, selection of milk productions, a properly nutrition for animals and a specific attention to milking.
With World War I the dairy stopped working and was occupied and destroyed by austro-hungarian invader.
Right after the war's end, the co-operative dairy restarted its activities, but it wasn't the leader of the dairy field anymore.
In the following years both hygiene and wealth was improved by the breeders and so dairymen has improved their own equipments, production areas and even the technology used in the processing.
The “Latteria Borgo Paludo” (later known as the oldest dairy of Fagagna) has always been and will continue to be a strong co-operative system in step with the times: its tradition has been handed down with a recipe that uses only high quality unpasteurised milk to make its famous cheese and it's so well established that the Agricultural Ministry has recognized and added this cheese in the official list of traditional italian products. It is a high quality product, strictly connected with the area of production that has kept its identity and genuineness through many decades and has always guaranteed high attention to hygiene and food safety.
Latteria Borgo Paludo has 21 business partners from Fagagna and bordering districts. The mostly breeded bovine race by this zootechnical companies is the “Pezzata Rossa” (Fleckvieh), followed by Friesian and italian Braunvieh.
“Latteria Borgo Paludo” has often hosted classes and group of different ages and orgins, because the best way to appreciate and to be familiar with a product is to explain to the end user how that product is made, without keeping any secret hidden.
Fagagna's cheese is produced using exclusively high quality unpasteurised milk, the only things added are salt and rennet.