Beppino Occelli is recognized as one of the greatest cheese affinators in Italy. In this product, he brings all the Piedmontese tradition from his lands to Farigliano (CN). The Occelli al Barolo is produced with a hard cheese made from cow and sheep milk. It is aged shortly after production for a few months in the cellars of Valcasotto and then left among the Barolo pomace for two months. Recognitions In a test conducted by experts, this wonderful cheese - aged on wooden boards in the cellars and then matured in Barolo wine with the authorization of the consortium - was awarded by Slow Food as the best drunken cheese in Italy.
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Beppino Occelli is recognized as one of the greatest cheese affinators in Italy. In this product, he brings all the Piedmontese tradition from his lands to Farigliano (CN). The Occelli al Barolo is produced with a hard cheese made from cow and sheep milk. It is aged shortly after production for a few months in the cellars of Valcasotto and then left among the Barolo pomace for two months. Recognitions In a test conducted by experts, this wonderful cheese - aged on wooden boards in the cellars and then matured in Barolo wine with the authorization of the consortium - was awarded by Slow Food as the best drunken cheese in Italy.
