The Casolet of Val di Sole is certainly one of the most characteristic cheeses of Trentino. Its name comes from caseolus, which means “small cheese”, given its small size (about a kilo for each wheel).
How does the Casolet look like?
The Casolet of Val di Sole is certainly one of the most characteristic cheeses of Trentino. Its name comes from caseolus, which means “small cheese”, given its small size (about a kilo for each wheel).
How does the Casolet look like?
Casolet is a soft cheese, with a colour that varies from white to light straw. It has a taste that expresses milky and herbaceous hints, thanks to the richness of whole milk. It’s a cheese with very ancient origins and it was the classic “home cheese”. In the past it was only produced in autumn after the animals returned from the summer pastures and consumed during the harsh mountain winters.
Because of these humble origins and its wide diffusion there are no standards of preparation, in fact from the dimensions mentioned it has a heel of 10 cm by 10 of diameter, even if some forms weighed even 2 or 3 kilos, being prepared with the milk that was available at home.
Traditional Preparation and Slow Food Presidium
As in its origins, Casolet is prepared mainly with raw milk. Precisely for this preparation with raw milk, Casolet della Val di Sole has become part of the Ark of Taste products of SLOW FOOD. The aim is to enhance the value of cheeses made in the traditional way, by small producers.
Casolet in the Solandra Kitchen
Being a cheese of humble origins, it is widely used in the preparation of the dishes of Solandra and Trentino cuisine: you can taste it on a classic cutting board together with cold cuts but also in more complex traditional dishes.
At this point we just have to wait for you to taste the Casolet with us!