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Background

Until the early 20th century, Alt Urgell and Cerdanya were agricultural regions that were
primarily engaged in winegrowing as well as the cultivation of cereals.

The phylloxera plague that devastated the vineyards at the beginning of the past century implied the destruction of the main agricultural resource of these regions, which were forced to go looking for alternatives.

It so happened that the cheesemaking tradition in this area dated far back in time – cheese was made for family consumption in all the mountain cottages and farmhouses, and the little
that was left over was sold in the local and regional fairs.
So, as winegrowing declined, the pastureland and the numbers of cows here grew.

The CADÍ Cooperative was founded in 1915 with the aim of
producing and selling beef.

In this context, 1915 is the founding of the CADÍ Cooperative
with the objective of producing and commercializing beef meat.

Between 1940 and 1960, the traditional cheese produced from the milk of this livestock was the main type sold in the big towns in Catalonia,
including Barcelona, and it came to acquire
an excellent reputation.

The rise in meat production led to a surplus of milk, which had to be put to advantage, and this gave rise to the first industrial productions of butter and cheese.
At the same time, some of the dairy farmers of the Cooperative decided to import Swiss cattle, which were known for their high production of milk, crossing imported bulls with the best
milk cows of the local breeds.

Between 1940 and 1960, the traditional cheese produced from the milk of this livestock was the main type sold in the big towns in Catalonia, including Barcelona, and it came to acquire
an excellent reputation.

The production of cheese, which had begun in the artisanal tradition,
progressively incorporated new techniques to improve quality.

On the occasion of its Centennial, the CADÍ Cooperative commemorated its origins on 9 October 2015, and we are celebrating our 105th Anniversary in 2020.

The improved possibilities of milk transport, the reactivation of the market, and the mechanization of the countryside with the introduction of the tractor and the automatic milking machine on the farms, promoted a sustained growth of production from 1950 to the present.

The production of cheese, which had begun in the artisanal tradition, progressively incorporated new techniques to improve quality, and these techniques have continued to develop to this day.
Thanks to all these factors, the European Community officially recognized the quality of our production by granting us Protected Designations of Origin (DPOs) for Alt Urgell and Cerdanya cheese in the year 2000, and Alt Urgell and Cerdanya butter in 2002.

On the occasion of its Centennial, the CADÍ Cooperative commemorated its origins on 9 October 2015, and we are celebrating our 105th Anniversary in 2020.