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"A magnificent cheese that's so special, it’s stored in a vault.”

Casolèt is the prince of cheeses in Val di Sole, so much so that it has earned itself slow food presidium. A soft cheese with an unmistakable flavour, it embodies a long tradition of farmhouse cheese-making, continued with passion and enthusiasm by the new generations. This is why each mouthful is a concentrate of mountain, meadows and simplicity. Casolet was originally made at home and still today is one of our treasures. I know this cheese really well: let me help you discover it.


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The last factory of this kind in Trentino and one of the last 3 in Italy, earning it the prize for cheese-making resistance at the 2019 Cheese-Bra, the international event that is all about cheese. Here the collective management of milk is based on cheese-making knowhow handed from father to son and the result is a cheese with the aroma of tradition.

On this visit to the Mezzana cheese factory you get a close-up look at the long tradition of cheese-making in Val di Sole, thanks to the tools and panels that explain all about the factory’s history. And at the end you get to see how they make cheese today and, why not, maybe taste some of it! As well as Casolèt, I suggest you also try one of our local “malga” cheeses! 

In Val di Sole there are 3 cheese factories and 14 micro cheesemakers. You can’t go more than 2 kilometres without coming across one! How can you resist a chance to taste Casolèt? You’ll see, it will be love at first bite. You can savour it fully during a meal, or eat it with a local fruit preserve as a snack or even enhance its qualities in a tasty recipe.


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In a mountain refuge on the ski slopes, in a malga or farmhouse in a snowy setting, in a bar in a tiny mountain village, during an après ski evening or a day on your skis, in the sunlight or the moonlight—there are plenty of opportunities for savouring our traditional cuisine, and each time you will sense the welcoming warmth of home cooking.



APPOINTMENTS WITH TASTE

The excellence of Trentino craft beer meets mountain cuisine on a day packed with good taste.

Enjoy the sunrise from the snowy mountain top, boost your energy with a full breakfast and then set off for a day’s skiing.

Gourmet Snow tour with ski instructors on the slopes in the Campiglio Dolomiti di Brenta ski area, discovering Trentino-style taste.


BUCKWHEAT DUMPLINGS WITH CASOLÉT

Ingredients for 4 people:

150 g stale bread
100 ml milk
2 eggs
30 g butter
75 g buckwheat flour
1 white onion
80 g Casolèt cheese
80 g Trentino parmesan cheese
sage butter, parsley, salt and nutmeg

Cut the bread into small chunks and mix with the warm milk, eggs, parsley, salt and nutmeg. Finely chop the onions and sauté in butter. Add the bread mixture and leave to soak for approx. 30 mins. Now add the buckwheat flour and shape the mixture into dumplings. Press a piece of Casolét into the heart of each dumpling. Cook in salted water for 15 mins and serve with grated parmesan and melted sage butter. Enjoy your meal!

 

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AZIENDA PER IL TURISMO DELLE VALLI DI SOLE, PEIO E RABBI
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