Casolet ---

Casolet is a typical cheese from the Brescia and Bergamo valleys, distinguished by its characteristic triangular shape that sets it apart from Strachet, although the production process is the same. The name appears to derive from the dialect term used by valley inhabitants to indicate the houses of shepherd families. It is a semi-hard cheese, produced with partially skimmed milk and subjected to short aging. It is obtained by heating raw milk from two milkings (the first of which is skimmed by natural separation, while the second is used whole) to which calf rennet is then added. The curd is subsequently broken into small pieces, the temperature is raised and the curd then rests to facilitate whey separation and pressing to give it