Casolet is produced in the Adamello mountain region of northern Italy from cow's milk. Named "Casolet" as a derivative from the Latin "caseolus" meaning small cheese, these wheels are produced from milk left over from making Puzzone or Vezzena cheeses. Formed into an unusual square shape, the rind of each cheese is stamped with the Rosa Camonica - an imprint of a rose that was found in the famous prehistoric rock carvings of Capo di Ponte. Whole milk from two milkings (morning and evening) is used for production and is sourced from a number of local dairies with herds of mainly Brown Swiss and Friesian Holstein cows. Cheeses are made with either pasteurized or raw milk, and generally weigh between 3.3 - 5.5 lbs. During production, which takes place throughout the year, the curd is cut to about the size of a walnut. This allows for a higher retention of moisture in the finished cheese. After being unmolded, wheels are brined for six hours before being transferred to aging rooms where they are matured for between 20 - 60 days.
Casolet is generally preferred young or semi-matured. At this stage, the texture is tender, semi-soft, and pliable with a white or straw-yellow colored interior paste dotted with small holes. Flavors are sweet and milky, with subtle hints of herbs and mushrooms. If allowed to mature for longer, flavors intensify and the texture becomes firmer and drier.
Casolet pairs well with most white wines.