Casolét cheese is born in the mountains of Val di Sole, where the fragrances of hay, the roaring of streams, and the intense scents of moss and small berries dominate. It is made by adding rennet to thermalized milk, that is, heated for a few seconds; after breaking, the curd is placed in molds and salted after a day. The cow's milk used is completely free of additives and preservatives. Also worth mentioning is how Casolèt made from raw milk is a Slow Food Presidium.
Casolét Val di Sole has a long tradition: it was once produced in the fall as a food supply for the winter, when the herds had already come down from the mountain pastures and daily milkings were scarce. From being a household cheese par excellence, today it has become a rarity. It is generally eaten fresh, but is also suitable for cooking, for making excellent recipes such as fondue, as well as savory pies and rustic omelets.