Casolet cheese made from partially skimmed milk, semi hard, with short maturing period
Milk, salt and rennet
In the shape of a slice with triangular base; weight approximately 2.5 kg. Compact body to the cheese and white, becoming straw coloured on maturing; yellow - whitish rind.
Sweet cheese, with delicate milk taste.
The cheese is made with raw milk from two milkings, the first of which is skimmed from the top, while the second is used whole. The milk is heated to 35-36 °C and the rennet is added. The curds are allowed to form (approximately 30 minutes) after which their break-up is initiated. During this 12 phase, they are brought back to a temperature of 37-38 °C, always keeping the mass moving and breaking it up to the size of hazelnuts. The curds are left to rest in the whey for some 15 minutes and then extracted, placing them into squared moulds or into the skimming vats. When the product is at a sufficient consistency, it is cut into the characteristic triangular shapes. Salting is done either with the use of coarse salt or in brine. Maturing lasts 15-30 days, but the product may be matured longer.