The name comes from the Latin caseulus, meaning small cheese. “Casoletti” was the name for the inhabitants of certain villages in the Sole, Rabbi, and Pejo valleys in Trentino where the small cheeses were made, only in the autumn, when the herds had already come down from the mountain pastures, when the cows’ milk was starting to dry up and milk yields were scanty. Generally made at home for consumption during the winter months, Casolét is small, tender and versatile, made from full-fat raw milk and without cooking the curds. These days it is made all year round and can be eaten fresh or semi-aged. Less highly regarded than other great Alpine cheeses, over time its reputation has been debased by industrial dairies who make a standardized version using heat-treated or pasteurized milk from many different farmers.
Season
Available all year-round
Production area
Sole, Rabbi, and Pejo valleys, Province of Trento
Presidium supported by
Trento Chamber of Commerce
Caseificio Comprensoriale Cercen Terzolas
Via Nazionale, 52
Terzolas (Tn)
Tel. +39 0463 900029
info@caseificiocercen.it
www.caseificiocercen.it
Caseificio Sociale Presanella
Via Quirino Bezzi, 1
Mezzana (Tn)
Tel. +39 0463 757282
info@caseificiopresanella.com
www.caseificiopresanella.com
Latteria Turnaria di Pejo
Piazza San Giorgio, 1
Pejo (Tn)
Tel.+39 328 1570139
riccardo.casanova@libero.it
Maso Pegolotti
Via Cercen, 3
Peio (Tn)
Tel. +39 334 7422322
info@casavacanzepejo.it
Anna Piazzola
Via Tassé, 371 B
Rabbi (Tn)
Tel. +39 334 3914828
Stefano Albasini
info@caseificiocercen.it
Slow Food representative
Giampaolo Gaiarin
tel. +39 335 6674256
gaiarin.giampaolo@gmail.com