Casolèt

Casolèt

Typical of the Val Camonica, this cheese is prepared in various formats: squares, triangles or even as the ‘Camuno Rose’ – a recurrent symbol of the famous prehistoric graffiti from the Val Camonica.*
*’Camuno’ refers to the ancient inhabitants of the Val Camonica
Typical of the Val Camonica, this cheese is prepared in various formats: squares, triangles or even as the ‘Camuno Rose’ – a recurrent symbol of the famous prehistoric graffiti from the Val Camonica.*
*’Camuno’ refers to the ancient inhabitants of the Val Camonica

Organoleptic characteristics

Aspect and texture

ivory or yellow, compact paste with rare holes

Taste

milky and sweet

Serving suggestions

White wines. Marrow chutney. Fresh fruit (Passacrassana pears). Black rye bread and polenta.

Technical characteristics

Milk

skimmed, raw or pasteurised, cow’s milk

Production method

artisan

Paste

cooked

Salting

in brine

Ripening

at least 60 days

Production period

throughout the year

Fats

35 % F-Dm

Weight

1.5-2.5 kg

Dimensions

variable

Producers

dairies from the Val Camonica

Whole cheese code

n.d.

Cutted cheese code

n.d.

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

The search for cheese takes us near Arona, in the hills of Vergante. At an altitude of about 400 metres, in the tranquillity of the hills overlooking Lake Maggiore and with glimpses of Lake Orta, a young cheesemaker produces this traditional and well-cared-for toma cheese in an open barn of Alpine brown cows. In the summer months (June, July, August and sometimes September) an alpine version is produced, with the animals moving freely to the slopes of Mottarone, where they can graze freely. Throughout the year, production continues in the dairy, always respecting the natural cycles of the cows. The characteristics of this cheese are determined by the particularity and specificity of the multi-grazed meadows where the Alpine Brown cow chooses the grass to graze every day.

Organoleptic characteristics

Technical characteristics

Source

Type of milk

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Erboricao

TUMA ‘D NIBIUN

N’Uovo: our interpretation of the classic easter egg

Casolèt

Organoleptic characteristics

Technical characteristics

Source

Type of milk

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Product info

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