FOOD GOURMETS FROM AROUND THE WORLD PAY A VISIT TO THE TEMPLE OF BEPPINO OCCELLI CHEESES
Giovanni Gaudio, Executive Chef and owner of Bocconato Culinary Excursion in Southern El Dorado County in California, and the owners of the Cheese Boutique Lilla Bro in Borås, Sweden, were our welcome guests for a day of training in Valcasotto.
Visiting the cellars
Our guests were able to visit the aging cellars where the most prized cheeses lie until they reach their proper point of ageing and ripening. It is during this period that flavours and aromas develop and are enhanced. Everyone was captivated by the wonderful fragrance emanating from the cellar where the forms of Beppino Occelli Gran Riserva of Castelmagno d’Alpeggio DOP are left to ripen.
Later, the gourmets savoured the splendid cuisine of Chef Alessandra of the Locanda del Mulino. This is where they literally fell in love with the vegetable and Valcasotto d’Alpeggio pie. They also tasted some of the other Beppino Occelli specialities, and concluded that the best cheese was Occelli in Chestnut Leaves.
Another big hit was Occelli fresh cream ‘Stelle Alpine’ Butter, delicious eaten raw on slices of homemade bread or with anchovies: a typical dish of the Salt Road.
Giovanni Gaudio with Alessandra, Chef of the Locanda del Mulino