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'little' mountain cheese

The name of this soft, mild herb-flavoured mountain cheese, generally eaten while fairly fresh, derives from the Latin caseulus 'little cheese'. It was traditionally made in the autumn and eaten during the winter.

The casolèt della Val di Sole, Pejo e Rabbi, aged for at least 20 days, is in the Slow Food Presidium.

Cheeses & Dairy Products

Slow Food

Trentino-Alto Adige

Text © Dana Facaros & Michael Pauls

Image by Val di Sole tourismo