Sole, Rabbi, and Pejo Valleys Raw Milk Casolét

Italy

Trentino Alto Adige

Milk and milk products

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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.

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Season

Casolét is made year-round and is eaten at least 20 days after production.

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The Presidium’s objective is to revive production of the small cheeses using only raw milk and to use them to raise the profile of local producers. The Presidium already unites several of them, who work only with raw milk from their own cows and who mark their cheeses with the Presidium logo.

Production area
Sole, Rabbi, and Pejo valleys, Province of Trento

Presidium supported by
Trento Chamber of Commerce
Agriturismo Bontempelli
di Giulia Bontempelli
Pellizzano (Tn)
Località Pressenago
Tel. 348 4876411
casoletslowfood@gmail.com
www.maneggio.net

Caseificio Comprensoriale Cercen Terzolas
Terzolas (Tn)
Via Nazionale, 52
Tel. 0463 900029

Caseificio Sociale Presanella Val di Sole
Mezzana (Tn)
Via Quirino Bezzi, 1
Tel. 0463 757282

Caseificio Turnario di Pejo
Pejo (Tn)
Piazza S. Giorgio, 1
Casaro: Riccardo Casanova
Tel. 328 1570139

Maso Pegolotti
di Bruno Pegolotti
Cogolo di Peio (Tn)
Via Ettore Colombo, 27
Tel. 0463 754080 - 334 7422322
info@casavacanzepejo.it

Anna Piazzola
Rabbi (Tn)
Via San Bernardo, 37 b
Tel. 0463 985109 - 334 3914828

Giovanni Ruatti
Rabbi
Frazione Pracorno, 95
Tel. 0463 902560

Agriturismo Volpaia
di Sergio Panizza
Vermiglio (Tn)
Località Volpaia, 2
Tel. 0463 758393 - 335 5252958
info@agriturvolpaia.it


Referente dei produttori del Presidio
Giulia Bontempelli
tel. 348 4876411
casoletslowfood@gmail.com
The Presidium’s objective is to revive production of the small cheeses using only raw milk and to use them to raise the profile of local producers. The Presidium already unites several of them, who work only with raw milk from their own cows and who mark their cheeses with the Presidium logo.

Production area
Sole, Rabbi, and Pejo valleys, Province of Trento

Presidium supported by
Trento Chamber of Commerce
Agriturismo Bontempelli
di Giulia Bontempelli
Pellizzano (Tn)
Località Pressenago
Tel. 348 4876411
casoletslowfood@gmail.com
www.maneggio.net

Caseificio Comprensoriale Cercen Terzolas
Terzolas (Tn)
Via Nazionale, 52
Tel. 0463 900029

Caseificio Sociale Presanella Val di Sole
Mezzana (Tn)
Via Quirino Bezzi, 1
Tel. 0463 757282

Caseificio Turnario di Pejo
Pejo (Tn)
Piazza S. Giorgio, 1
Casaro: Riccardo Casanova
Tel. 328 1570139

Maso Pegolotti
di Bruno Pegolotti
Cogolo di Peio (Tn)
Via Ettore Colombo, 27
Tel. 0463 754080 - 334 7422322
info@casavacanzepejo.it

Anna Piazzola
Rabbi (Tn)
Via San Bernardo, 37 b
Tel. 0463 985109 - 334 3914828

Giovanni Ruatti
Rabbi
Frazione Pracorno, 95
Tel. 0463 902560

Agriturismo Volpaia
di Sergio Panizza
Vermiglio (Tn)
Località Volpaia, 2
Tel. 0463 758393 - 335 5252958
info@agriturvolpaia.it


Referente dei produttori del Presidio
Giulia Bontempelli
tel. 348 4876411
casoletslowfood@gmail.com

Territory

StateItaly
RegionTrentino Alto Adige

Other info

CategoriesMilk and milk products