Since 1976, a cooperative of Val di Sole cattle farmers has joined forces to produce certified cheeses like Trentingrana and raw-milk Casolét, a Slow Food speciality.
Also since 1976, Caseificio Comprensoriale Cercen in Terzolas, a cooperative whose members are all cattle farmers, has processed milk from the cows of lower Val di Sole, from Monclassico to Caldes via Val di Rabbi. Cheeses like Nostrano Stavel, Camocina, Capriciotta and the distinctive, sweet Cercen, not to mention ricotta, with all the flavour and consistency of Alpine milk, are made with the patience and passion of true mountain cheese makers. But, it’s the Casolét that’s really worth stopping for. You can now also enjoy this raw-milk cheese and Slow Food speciality flavoured with green peppercorns, cumin or walnuts, a valley delicacy to enjoy alone or in mouth-watering dishes.
HIGHLIGHT
You can have cheese shipped to your home.
