Occelli al Barolo is produced with a hard paste cheese made from cow and sheep milk. It is aged immediately after production for a few months in the cellars of Valcasotto and then left among the Barolo pomace for two months. Occelli al Barolo: Recognitions. In a test conducted by experts, this wonderful cheese aged on wooden boards in the cellars and then refined in Barolo wine with authorization from the Consortium, was awarded by Slow Food as the best drunk cheese in Italy.
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Occelli al Barolo is produced with a hard paste cheese made from cow and sheep milk. It is aged immediately after production for a few months in the cellars of Valcasotto and then left among the Barolo pomace for two months. Occelli al Barolo: Recognitions. In a test conducted by experts, this wonderful cheese aged on wooden boards in the cellars and then refined in Barolo wine with authorization from the Consortium, was awarded by Slow Food as the best drunk cheese in Italy.
