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Casòlet della val di Sole, Rabbi e Pejo

Slow Food Presidium


It is a mountain cheese, typical of Valli di Sole, Rabbi and Peio in Trentino, made with whole milk, with raw and tender pasta. Once upon a time it was produced only in autumn, when the cows returned from the pastures and it was the house cheese par excellence: small, versatile, to be consumed in winter months. The more traditional mould is about 10 cm by 10 cm in diameter and weigh around 1 kg. Today casolét is produced all year round and could be consumed 20 days after its production.

Further information

The Producers
  Anna Piazzola
Others - Rabbi (TN)
  Caseificio Turnario di Pejo
Cheese Factories - Peio (TN)

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