IL CASOLÈTThe Casolèt is a traditional cheese from Val di Sole, where once produced extensively. It is a typical mountain cheese with uncooked pasta and tender and whole milk. A time was achieved only in the autumn, when the herds were already descended from the mountain pastures and the daily milkings were scarce: it was therefore the cheese house for excellence, to be consumed primarily in the family during the long winter months. The name has a Latin origin comes from “caseolus”, a small cheese and in fact the more traditional forms still have a barefoot around 7-12 cm to 10-22 cm in diameter, with a total weight of one kilogram poor weight.