Casolet is a traditional cheese from the Lombardia region in Italy. It is a soft, creamy cheese with a delicate flavor. Casolet can be found in various towns and communes in Lombardia, including Val di Sole, Val di Non, and Val Rendena.

In Val di Sole, you can find Casolet at the Caseificio Sociale di Vermiglio, a local dairy cooperative. They produce high-quality Casolet using traditional methods and locally sourced milk. In Val di Non, the Caseificio Sociale di Cles is another renowned producer of Casolet. They have been making this cheese for generations and have gained recognition for their excellent craftsmanship.

Casolet can be enjoyed in various ways. It is often served as a table cheese, accompanied by bread and cured meats. It can also be used in cooking, adding a creamy and flavorful touch to dishes. One popular recipe is Casolet gnocchi, where the cheese is melted into a rich sauce and served over homemade potato dumplings. Another delicious recipe is Casolet fondue, where the cheese is melted with white wine and served with bread and vegetables for dipping.

Casolet has received the PAT (Traditional Agri-Food Product) recognition, which guarantees its traditional production methods and quality. The specifications for Casolet include:

– Made from cow’s milk
– Soft and creamy texture
– Delicate flavor
– Aged for a minimum of 20 days
– Produced in specific areas of Lombardia, including Val di Sole, Val di Non, and Val Rendena

– “Casolet di Val di Sole” –
– “Casolet di Val di Non” –