The area of Montegalda is crossed by one of the historical routes linking Vicenza and Padua, which goes under the name of Pelosa (the hairy road), and which suggests that it was regularly attended by transhumant flocks from the Asiago Plateau up to the Lower Padua and Rodigina. This laid a foundation for the sheep and goat dairy industry, which still features a few production plants along the eastern edge of the Berici.
There is a dairy company "La Capreria", based in Montegalda, which since 1982 has earned the consideration of experts and restaurateurs.

The production follows two strands: the healthcare supplies, among which especially fresh cheeses, and the catering, which requires more complex and generally matured products. Among the first ones, flavoured goats cheeses with herbs grown by the company. Among others, pink or white mould cheese, such as Camembert and Taleggio, or so-called 'marbled' cheeses with green and blue mould, such as Gorgonzola and Roquefort.
Finally, sheep and cow milk from other organic farms serves to obtain mixed cheeses. All cheeses are free of preservatives and any chemical treatment. The curing takes place in special ripening rooms under tightly controlled conditions. Overall, it is a high profile production, as evidenced by international awards.