The Soto al Croz farm offered a wholesome and informative mode to learn about the region’s alpine pastoralism. We were able to walk around the farm, make cheese, and feed the several different kinds of farm animals that Marisa took care of. If given the opportunity, I think I could have spent all day at the farm learning about Marisa’s family, the traditions of making cheese, and taking care of the animals.

Touring the Soto al Croz farm, I was better able to understand the term “Malga” which can roughly be translated to “Dairy Farming” in English. However, a malga works more than just milk as the term Dairy Farming insinuated. A malga works the milk produced by regional cows into multiple different types of cheeses and an assortment of dairy products. For instance, we were able to produce a very simple cheese (the image on the right) during our short stay and sample some of the cheese made from Marisa’s cows (the image on the left).

(The cheese we ate here was some of the best cheese I’ve eatten in my life; I will dream of this cheese, hoping I might be able to eat it once more.) 

I have a deep appreciation for the malge in Italy because of how they promoted sustainable agriculture. They are typically passed down through families, locally owned, and small. All of these factors promote a deep connection between the farmer, the cow, and the product ultimately resulting in reduced waste and healthier cows. Marisa described her ability to know how a cow is physically and emotionally by just being around them. Due to this deep understanding of the cows, Marisa allowed us to get very close to the cows, feeding them, and feeding the 1-week-old calves.