Casolét Val di Sole
In the past Casolét Val di Sole used to be produced in autumn as a provision for winter time. If once it was a common household cheese, it has become quite a rarity today. It is mostly consumed fresh. The variety that is produced from raw milk is protected by the Slow Food organization.
Characteristics of product: a soft cheese, its paste inside is white or light straw-yellow, with no or sparse eye-holes.
Storage: in refrigerator at a temperature from 4°C to 10°C.
Ingredients: thermalized milk, salt, rennet. No additives or preservatives.