Sole, Rabbi, and Pejo Valleys Raw Milk Casolét

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