The relationship between man and nature, between Beppino Occelli, the Langhe and the alpine pastures, is sanctioned and exalted essentially in the name of milk. Cow's milk, or sheep's, or goat's; as long as it is very good. The best, in fact: as it is true that the best wine is produced from the best grapes or that the most fragrant bread is baked from the finest flour, so it is for butter or cheese: the characteristics of the milk used in production determine the properties of the final product. It is the law of nature and it has been consolidated throughout the centuries. That means that real quality cannot be invented. It must be sought with intelligence, with due respect for ancestral rhythms that beat time with the wondrous revelations of biology. Beppino Occelli’s milky way, which follows the trails of the herds and the humours of the herdsmen in the meadows above Frabosa Soprana where Raschera di Alpeggio is produced, is permeated with the scents of flowers, herbs and grasses. The trails continue through the old farmhouses of the Langa and reach Valcasotto, "the cheese hamlet", near Pamparato. It is here, on the wooden shelves of selected cellars, that the wheels of cheese refine slowly, favoured by a particular microclimate that transforms them into authentic jewels of the trade. The methods are age-old fruits of experience. The milk is selected by Beppino Occelli and its fragrance fills the air with its sweet overtures. Butter, tume, Losa, Testun and Cusié mature in their own time together with the refined blue-veined cheeses of cow, goat or sheep's milk  which, once introduced to the palate, are never forgotten. It is a marriage of tradition and flavour.