Guffanti Casolet 1/3.5
(Imported Cheeses: Italy)
Produced in mountainous area of northern Italy from cow's milk, the name Casolet derives from the Latin "caseolus" meaning small cheese.
Its unusual shape is fairly typical of cheeses emanating from the Val Camonica region, in that they are produced in a very wide variety of shapes and sizes. These include squares, triangles or, in the case of Casolet, the traditional Val Camonica rose shape (the "Camuno Rose" features as a recurrent symbol of the famous prehistoric graffiti from the Val Camonica).
Whole milk from two milkings (morning and evening) is used for production and comes from a number of local dairies with herds of predominently Brown Swiss & 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 slightly more retention of moisture in the finished cheese. After being turned out of their molds, 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, semisoft, 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 generally pairs well with most white wines.