The story of Beppino Occelli's taste originated in the Langhe, during the Piedmontese summer pastures. The strong connection to traditions, the deep and indissoluble bond with the territory, along with the continuous research, have led the Occelli family to create unique and exclusive products both in terms of taste and appearance.
The Piedmontese dairy in Farigliano is his "Langa laboratory," where the most famous dairy "jewels" are forged.
Our exclusive specialties such as Cusiè, l'Occelli al Barolo ed il Crutin cheeses are made from carefully selected Italian milk. They are matured and aged for a long time in the cool, ancient cellars of Valcasotto, the Borgo dei Formaggi, to create Beppino Occelli's Gran Riserva.
The continuous search for quality that has been ongoing for over forty years started with the selection of the best pastures, rich in alpine flower essences that give the milk its flavor, the same flavor we find in our cheeses. These are pastures, meadows, and forests located at the foot of the Maritime Alps: between the Langhe and the Alpeggi.
A hard cheese made from cow and sheep's milk, the Occelli al Barolo is aged for a very long time in the cellars. It is then aged for another two months in Langa pomace enriched with Barolo wine. It was considered the best "drunk" cheese in a test conducted by Slow Food experts in 1999.
Products of superior quality that will satisfy the most demanding palates, created thanks to the harmony between the age-old farming culture and the typical artisanal care.
Our pages will tell you the history of the Langhe area and the passion that the producers put into the creation of our excellent products.
