Company

In the ambit of high-quality cheese-making in Italy, and in particular in Piedmont, the example set by Beppino Occelli has been for some time now an important point of reference. His customers return time after time to buy butter and cheese and his renowned delicacies are lavishly praised by chefs and restaurateurs. A dish flavoured with a curl of Beppino Occelli’s butter acquires incomparable substance and zest. The various types of cheese add character to the cheese platter of the real connoisseurs, and their numbers are growing.
Alongside the day-to-day working in the production of high quality butter and cheese, Beppino Occelli takes a deep personal interest in important projects linked to the cheese culture. Together with a group of researchers from Turin University, for example, there is an ongoing meticulous research programme concerning the presence of particular botanic species in the meadows and their influence on the characteristics of the milk produced. The rational census of herbs and flowers allows for the classification of the meadows throughout the months and seasons. Other surveys, carried out by veterinary and alimentary specialists deal with the relations between the ideal nutrition for the animals and the characteristics of the milk, and consequently the cheese, produced.