Referred to as the “Europe's highest cellar”:

A cave built at an altitude of over 2000 metres with stone and wood from our mountains, where fresh water flows constantly from the spring to maintain the temperature and humidity necessary for maturing the cheeses. Ideal for storing and ageing our dairy products.

How do we describe it? It is our jewel, the crown jewel of Alpe Metsan Open and can be visited all year round!

OUR HISTORY

Since 1946 we have been combining tradition and modern technology to offer you unique food products of indistinguishable quality. Products where the raw materials are selected, and the business follows high standards and the experience of several generations.

The maturing of our products takes place in environments made of stone, wood and natural mountain pasture spring water. This place, which can be visited, is called “CROTTA DE METSAN” and is “Europe’s highest cellar”, as well as being the jewel in our crown, allowing the raw material to mature perfectly thanks to a constantly humid temperature.

Referred to as the “Europe's highest cellar”:

A cave built at an altitude of over 2000 metres with stone and wood from our mountains, where fresh water flows constantly from the spring to maintain the temperature and humidity necessary for maturing the cheeses. Ideal for storing and ageing our dairy products.

How do we describe it? It is our jewel, the crown jewel of Alpe Metsan Open and can be visited all year round!

We Reveal A New Curiosity:

At the time, Mr. Roberto Bagnod’s grandfather considered this alpine pasture to be “a beautiful girl without virtue” because the water needed for irrigation and to maintain humidity in the cellars was 1 km away and the particularly flat route caused all the water to evaporate during the hottest hours of the day.

We were so fascinated by this story that we decided to invest in it: what better way to enhance a unique Italian place?

Today, the Bagnod farm has set up an irrigation and fertigation system throughout the alpine pasture, thus completing a cycle that began some time ago. In the same building, we opened a shop, a reference point for both locals and tourists alike. In 1999, in order to make the most of these products, we inaugurated the “La Tchavana” farmhouse, a facility that was built adjacent to the old alpine pasture building.

We Reveal A New Curiosity:

At the time, Mr. Roberto Bagnod’s grandfather considered this alpine pasture to be “a beautiful girl without virtue” because the water needed for irrigation and to maintain humidity in the cellars was 1 km away and the particularly flat route caused all the water to evaporate during the hottest hours of the day.

We were so fascinated by this story that we decided to invest in it: what better way to enhance a unique Italian place?

Today, the Bagnod farm has set up an irrigation and fertigation system throughout the alpine pasture, thus completing a cycle that began some time ago. In the same building, we opened a shop, a reference point for both locals and tourists alike. In 1999, in order to make the most of these products, we inaugurated the “La Tchavana” farmhouse, a facility that was built adjacent to the old alpine pasture building.

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