Subsequently, the best forms are “rewarded” and transferred to smaller cellars for maturing. Long months during which the special microclimate and contact with as many as 12 different types of woods flavour the development of noble moulds: white, pink, orangey or greenish. The ultimate taste of the cheese is thus enhanced and becomes unique.
Another location in Valcasotto that Beppino Occelli has recovered is the old Napoleonic mill of Pamparato (1804). Its three stones traditionally ground the flour from corn (8-row), buckwheat and chestnuts.
Cheese isn’t just food, it is also a way of socialising, of conversing, of celebrating; it is history, art, and culture … which is precisely why the cheese shop was conceived: a locale on the ground floor, where you can stop for a break, sample some bread and cheese, have a glass of wine. But it is also a place where you can hang around for a while, enjoy a “merenda-sinoira” (an antique Piedmont tradition: an afternoon meal that, for its richness, can replace dinner), and try the entire range of Beppino Occelli’s award-winning cheeses all together.