Parco Nazionale dello Stelvio
Nationalpark Stilfserjoch

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.

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