Beppino Occelli is recognized as one of the greatest cheese refiners in Italy. In this product, he brings all the Piedmontese tradition of his lands to Farigliano (CN). The Occelli al Barolo is made with a hard cheese of cow's and sheep's milk. It is aged for a few months immediately after production in the cellars of Valcasotto and then left among the Barolo pomace for two months.
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Beppino Occelli is recognized as one of the greatest cheese refiners in Italy. In this product, he brings all the Piedmontese tradition of his lands to Farigliano (CN). The Occelli al Barolo is made with a hard cheese of cow's and sheep's milk. It is aged for a few months immediately after production in the cellars of Valcasotto and then left among the Barolo pomace for two months.
