The museum paints a picture of daily life in mountain dairies, a key feature of the Alpine landscape. A collection of original tools shows how butter, ricotta and other cheeses are made.
The Museo della Malga, the ground floor of the former stables of Palazzo Lodron-Bertelli, reveals everything there is to know about life in the mountain dairies of Val Rendena and Giudicarie through a collection of the different types of tools once used to process milk and dairy products. The first room, with its impressive collection of cowbells, is dedicated to pasture grazing, milking, and work in the “casello”, where milk is held in pails and butter is churned. The second room holds items from the “casara”, where a boiler is used to process milk, and from the area where the finished products are aged. Finally, the third room contains a bed for the dairy farmer along with a fireplace, a pot for cooking polenta, and a table set with wooden tableware.
A huge collection of items from the mountain pastures of Presanella, Adamello and the Brenta Dolomites