Casolet al cumino
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Cheese made from thermised raw whole milk and the addition of caraway seeds in the curd.
The flavoured Casolet cheese most closely linked to the territory is certainly the cumin one. The soft casolet paste is enriched with these small, oval-shaped brown seeds that are often used in our cuisine.
The Presanella dairy, founded on 29 January 1976, was born from the union of many small village dairies.
In those days, all families had one or two cows for their sustenance and delivered milk to the small rotational dairies. The dairyman processed the milk from all the members, and then the cheese and butter was divided 'in turn' according to the amount of milk brought in.
Later on, needs and times changed, leading people to work in hotels and ski resorts, thus abandoning family farming for more profitable and less tiring work.
The 180 remaining farmers then decided to unite in one large cheese dairy in order to obtain more income by marketing the cheese and better management and sharing of expenses.
From the will and foresight of these members, the present Presanella dairy was built in 1979.
At present, the dairy is made up of 38 contributing members, owners of small farms located in the Alta Val di Sole, who breed, following strict specifications, mainly brown cows. In the summer period, 6 malghe are added.
The cheesemaker with care and dedication transforms this milk, with only rennet and salt added, into high quality cheeses, with total respect for nature and the ancient local cheese-making traditions.
It is associated with the Trentingrana Consortium and the Trentino social dairies, as well as the Federation of Cooperative Consortia of Trento.
It offers a production of recognised and renowned quality.
