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Casolèt
'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.
Text © Dana Facaros & Michael Pauls
Image by Val di Sole tourismo