Twenty years ago the first members of the Cooperative Ottomarzo decided to start a production which was respectful of the environmental conditions, the times and rhythms of the nature, anticipating the concept of organic agriculture. The project led to the creation of a social enterprise without any lucrative aim, whose goals were only an exclusive and certified quality of services and products. The organic breeding CAVerde is based on the culture of territory safeguard: it is a virtuous system which considers primarily the health and respect of the animals and consents to our farmers to produce and work in a healthy environment. In the “malghe” of Lessinia ( 400-1100 meters of altitude), where the breeding is a real culture, cows and goats can graze freely respecting their spaces and rhythms. Their feeding is based on hay, bran and cereals produced without using pesticides, other chemically synthesized substances or genetically modified organisms. Animals are not subjected to pharmacological treatments, bu only homeopathic treatments, which do not modify the quality of milk and respect their life equilibrium. The secret of CAVerde products is, apart from the raw materials (the organic milk) in the passion and experience of our dairymen. In the dairy the milk is processed respecting the traditional procedure handed on from father to son. The same raw milk that was processed patiently and with love by the shepherds, can now be found with the same cure and attention in the CAVerde products.
YOGURT: It was 1985 when the Cooperative Ottomarzo started to process the first yogurt from organic milk in Italy. This product is still now unique for its creamy and sweet taste, enriched by 25 years of experience in our dairy and by the greatness of our non homogenized milk, which ferments for 14 hours. In this way, it is possible to keep unaltered its original characteristics and the natural content in fat and proteins of our yogurt. It can be eaten natural or flavoured with fruit, enriched with organic brown sugar, but also in the variety obtained by goat milk, an opportunity for those who prefer a more digestible product without giving up the taste.