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Raw paste cheese made with raw cow's milk. Average maturation 2 months. Uniform consistency, tender, compact structure.
This is the most traditional processing of Casolet, the whole cow's milk is processed raw, as was once done in the autumn in every family, when the cows returned to the stables after the mountain pasture period.
A strict specification and daily checks lead to obtaining a high quality cheese, with an ancient taste, which contains all the flavor and proteins of freshly milked milk.
After about 60 days of maturation the rind is smooth and regular, the paste is light straw-colored, with almost no holes and a complex flavor reminiscent of mountain herbs.
Raw Milk Casolet cheese - Slow Food Presidium
€21.80
Raw paste cheese made with raw cow's milk. Average maturation 2 months. Uniform consistency, tender, compact structure.
This is the most traditional processing of Casolet, the whole cow's milk is processed raw, as was once done in the autumn in every family, when the cows returned to the stables after the mountain pasture period.
A strict specification and daily checks lead to obtaining a high quality cheese, with an ancient taste, which contains all the flavor and proteins of freshly milked milk.
After about 60 days of maturation the rind is smooth and regular, the paste is light straw-colored, with almost no holes and a complex flavor reminiscent of mountain herbs.
Ingredients: RAW 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”.
Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.
The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.
Data sheet
- Production italian region
- Trentino-Alto Adige
- Type of milk
- Cow milk
- Milk processing
- Raw milk
Specific References
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