TRADITIONAL CHEESES
Casolet Val di Sole

THIS TYPICAL CHEESE FROM VAL DI SOLE AND VAL DI RABBI IS VERY SOFT ON THE PALATE. THE FLAVOUR PROFILE RANGES FROM ACIDIC TO SWEET, WITH MILKY AND HERBACEOUS HINTS.  

Casolét Val di Sole used to be made in autumn, when the herds had already returned to the lower valley from the summer pastures, as a food supply for the winter. It was the quintessential homemade cheese and is now a rarity. Its name has a Latin origin. It derives from the word “caseolus”, meaning “small cheese” referring to the size of the wheels still today. It is generally enjoyed fresh.

Casolét made from raw milk is a Slow Food Presidium because of its production characteristics strongly linked to tradition. 

Pride, tradition and unmistakable flavours

PRODUCT CHARACTERISTICS
NUTRITION VALUES AND QUALITY
Characteristics:

Fresh or semi-aged cheese. Compact texture with no or very small eyes.

Ingredients:

Milk, salt and rennet. No additives or preservatives.

Production area:

Val di Sole and Val di Rabbi.

Available sizes:

Available for cutting at the deli counter.

Perfect pairings:

Currant and mountain pine compote.

Nutrition declaration – Average per 100 g:
Energy
1630 kJ - 393 kcal
Fat
34 g
Of wich saturated fat
24 g
Carbohydrates
0,7 g
Protein
22 g
Salt
1,9 g
Certifications and quality:

Also see

Affogato
di Sabbionara
Learn more
Puzzone
di Moena DOP
Learn more