Borgo di Valcasotto
Stagionatura in ValCasotto

Valcasotto is a true "cheese hamlet". Here Beppino Occelli, after meeting  the incomparable master cheese maker Andrea Borgna, recuperated and restored several buildings now used for the refinement and maturation of cheeses from the Langa and the alpine meadows. The maturation process in Valcasotto goes back for over a hundred years, passed down through three generations of the Borgna family, noted for their dedication and passion in the making of rare cheeses in the Alps around Cuneo. In the cellars, it is the passing of time and the circulation of the more or less humid air that leave an imprint on the cheeses and define their characteristics. In the cellars the forms are turned regularly, they are scrutinized, caressed and massaged with extreme care by the scrupulous cheese masters until they have reached the accustomed high quality associated with the "Beppino Occelli" trademark and only then are they released on the market.

» Refining
» The Napoleonic Mill
» Good Company
» The "Formaggeria"
» The Restaurant

Borgo Valcasotto »