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It is certainly the typical cheese of Val di Sole, produced with whole cow's milk, raw, thermized and aged for no more than 30 days.
Its characteristic is that it melts in the mouth, the soft paste, with almost no holes and a sweet and delicate taste of fresh butter and cream.
The form weighs approximately 600-700g.
Small Casolet cheese
€13.00
It is certainly the typical cheese of Val di Sole, produced with whole cow's milk, raw, thermized and aged for no more than 30 days.
Its characteristic is that it melts in the mouth, the soft paste, with almost no holes and a sweet and delicate taste of fresh butter and cream.
The form weighs approximately 600-700g.
INGREDIENTS: RAW THERMIZED whole MILK, salt, rennet.
Origin of the milk: Alta Valle di Sole (Trentino, ITALY).
Fun fact: The name has a Latin origin: it comes from caseulus, small cheese. The inhabitants of some villages in the production valleys such as Celentino, where caseulus is produced, were called “casoletti”.
Data sheet
- Production italian region
- Trentino-Alto Adige
- Type of milk
- Cow milk
- Curing time
- Short curing (15 - 60 days)
- Milk processing
- Thermised milk
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