The Butter

Beppino Occelli butter is traditionally made, with fresh cream, taken from milk white it is still warm. It is light straw yellow in spring and summer when the cows are nourished in grassy meadows, and whiter in winter, when they feed on hay. The raised symbol of the mountain embossed onto the block, the packaging and labelling are all carried out by hand according to the most genuine of dairy farming traditions. “Beppino Occelli butter is best tasted raw on a baguette or simply on its own and is by far the favourite” (Test of the thirteen best butters in the world, Wine Spectator, USA) 1st Qualified “It is so good that it can even be eaten on its own” (Test between the five best butters in Europe, The Guardian, GB) 1st Qualified