This small artisan cheese laboratory is located in Langa. It is here, in an environment not much larger than family-sized, that the most renowned “jewels” of Beppino Occelli‘s collection are created. One of these is the Tuma dla Paja, which, in 1997, received an award in New York for best imported cheese of the year, followed by the Escarun, which is unanimously considered an extraordinary example of Italian cheese art. The perfect combination of tradition, and the excellent care taken throughout every single phase of the production. Only exclusive specialities are produced here, some of which, like the Cusiè, are left to age and refine in the cool and antique cellars of Valcasotto.