Rich in tradition and experience
Beppino Occelli's best cheeses are the result of an evolution of taste and the continuous quest for quality in raw materials, deeply linked to the territory.
The “milky way” follows flocks and herders on the Langa farms, roaming the valleys of Cuneo, as far as the pastures of Castelmagno and of Valgrana, reaching Valcasotto. Here the cheeses matured in the mountains, thanks to the constant care of our master cheese ripeners, finally rest and mature for a long time on wooden boards that develop their taste and enrich their structure.
The cheeses of the past
With “I formaggi d’antan” the cheeses of the past made with good raw milk from goat, sheep or cow Beppino Occelli brings the recipes and flavours of the past to the table.
The fresh cheeses
These are short-ripened cheeses that are produced and mature in the Langa cheese factory in Farigliano. Born from a long research carried out together with Langa’s women.
The cheeses with truffle
In the Langhe territory, truffles could not escape the creativity of Beppino Occelli who first thought of combining them with cheese.
The semi seasoned cheeses
The semi seasoned cheeses are those that reach optimal maturity after a couple of months of ripening.
The seasoned cheeses
In the village of Valcasotto Beppino Occelli collects and ripens his best cheeses, produced in the Langa or selected in the alpine pastures of Cuneo.
The blue cheeses
The precious milk is also processed into "blue-veined" cheeses, that means streaked with green or blue mould. These are two blue-veined cheeses made from cow's or goat's milk, exceptionally tasty cheeses.
The great reserve
These cheeses are specially selected to be aged in the pomace of the Langa wines . Matured for a long time in the cellars of Valcasotto, they are then aged in the marc enriched with Barolo DOCG wine.
They are historical cheeses whose production is regulated by the disciplinary that each Consortium has given itself over time.