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"Occelli at Barolo" Beppino Occelli refined at Barolo DOCG 140g

"Occelli at Barolo" Beppino Occelli refined at Barolo DOCG 140g

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List price $10.77 USD
List price Price $10.77 USD
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Description

From cow's and sheep's milk, Occelli® al Barolo is aged for several months on wooden boards in Valcasotto and refined in marc enriched with wine. Barolo Docg. It is a great cheese for tasting and meditation. Its taste of sure personality pairs well with great vintage red wines.

Awards received:
- Awarded by Italian consumers with the Quality Award 2021 (Beppino Occelli Butter, Bianco di Langa®, Bianco di Langa® with Summer Truffle, Valcasotto®, Occelli al Barolo®).


- Gold medal at the World Cheese Awards 2015-2016, UK excellent cheese competition (Occelli al Barolo®).

premio

Organoleptic characteristics: Aged for at least 8 months. Hard cheese, Occelli al Barolo, after its optimal maturation, is refined in Langa pomace enriched with Barolo Docg wine.

The cheese village

Beppino Occelli has recovered Valcasotto, transforming it into a real “Cheese Village”.
The maturing of Valcasotto has a tradition rooted for almost a century: here the cheeses of the Langa and the Cuneo mountains find their ideal cradle.
In the darkness of these cellars, time works together with air and water to bring the cheeses to full maturation, while expert seasoners periodically turn the forms.

Discovering the secrets of an art...

The refinement Subsequently, the best forms are “rewarded” by being transferred to smaller cellars for refinement.
These are long months in which the special microclimate and contact with well 12 woods different they favor the development of mold: white, pink, orange or greenish.
The final flavour of the cheese is thus enhanced and becomes unique.
The rule of the good connoisseur: observe, smell, touch, listen and finally taste. Only in this way is the true gourmet taste served.

Word of the lord of cheeses, Beppino Occelli, who organized a sensory journey into the world of raw milk in the village of Valcasotto, elected as the educational center of theUniversity of Gastronomic Sciences of Pollenzo.

Starting from here... the initiation rite, the mold factory.

A large cellar built into the mountain rock that releases the humidity that the cheese needs in its slow apprenticeship.
When the noble molds have made their appearance, the cheese is ready for another journey: in the darkness of the cellars it matures under the effect of time, the water from the springs, the mountain air and the expert eye of the master maturers.

Beppino Occelli

A natural barricade is then carried out by choosing between 12 types of wood: from beech to apple, from pear to cherry, on which to rest the great crus: Losa, Cusiè, Verzin, Valcasotto, and Valcasotto of Alpeggio, The King's cheese.

Every summer, farmers gave this square-shaped cheese to the House of Savoy to thank them for granting them the Alpeggi. Beppino Occelli recovered the traditional recipe, presenting him as the father of Alpeggio cheeses.

Beppino Occelli

SIZE: Wedge of approximately 140 grams.

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