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
Fresh or semi-aged cheese. Compact texture with no or very small eyes.
Milk, salt and rennet. No additives or preservatives.
Val di Sole and Val di Rabbi.
Available for cutting at the deli counter.
Currant and mountain pine compote.