Casolét of Val di Sole
In the pastures of Val di Sole, high-mountain grazing activities are still widespread: here cows can freely crop during the summer. The mountain grass and the healthy life give milk a special genuineness reflecting itself in Casolét, the characteristic cheese from Val di Sole and Val Camonica.
Before the Great War, this cheese was prepared at home or in the shift cheese factories, buildings were cheese makers used to take turns to process milk. Now it is produced in the valley cheese factories, using a specific production technology excluding the use of additives and preservatives.
The dialect words Casolèt, Casoleti or Casolét dell'Adamello derive from the Latin caseolus, meaning "small cheese". It is produced with raw milk obtained from one or two milkings and its delicate taste recalls the perfume of the mountain pastures.
With a raw and soft texture, it is ready 20-30 days after the production.
