A history of passion
50 years of quality on your table
The story of Beppino Occelli is a very personal history of taste, rich insights, projects and satisfaction, but also of sacrifices and misunderstandings, due to a certain mentality and way of life imposed by the industrial logic and by the cultural impoverishment of the rural and mountain areas.
Against this trend towards homologation, Beppino Occelli offered creations and personal interpretations of traditional products that arise from his deep and indissoluble love for the place where he was born: the Langhe and the Alps.
Satisfying the most exigent gourmets is my passion
Beppino Occelli began his activity in the dairy sector in 1976. His Butter and Cheese have always followed the evolution of taste, indeed in some cases they have been ahead of their time, from the famous Tuma dla Paja to the extremely rare Escarun, unanimously considered an authentic and inimitable delicacy.
His passion for local cheese-making traditions, combined with his great creativity, have allowed him to produce a wide variety of cheeses that are highly appreciated by gourmets all over the world. At the Langa dairy in Farigliano, only exclusive specialties are produced, some of which, such as Cusiè, mature and are aged for a long time in the fresh and ancient cellars of Valcasotto, to become the Beppino Occelli’s “Gran Riserva“.
A great product comes from respect for raw materials. Our milk is strictly 100% Italian
The continuous search for quality that has been going on for over forty years has started from the selection of the best pastures, rich in Alpine flower essences that give tastes and flavours to milk, the same flavours you find in our cheeses. These are alpine pastures, meadows, woods located at the foot of the Maritime Alps: between the Langhe and the Alpine pastures.
Control of the supply chain and animal well-being have always been our priority
Beppino Occelli quality follows the entire supply chain: as Giuseppe tells us, we also pay particular attention to the choice of stables. We have selected the farmers according to a precise policy both starting from the feeding of their animals and whether they are cows or goats strictly focused on animal welfare: because only from excellent milk can come excellent products.
The cheese factory in Langa
Beppino Occelli is not only Butter: is passion for local cheese-making traditions, combined with his great creativity, have allowed him to produce a wide variety of cheeses that are highly appreciated by gourmets all over the world. In Piedmont, in Farigliano dairy, his “Langa lab.” is the forge of the most famous "jewels" of Beppino Occelli's collection.
Beppino Occelli’s Cheeses
Only exclusive specialities such as Occelli Robiola and Bianco di Langa are made from carefully selected Italian milk. Other specialities, such as Cusiè and Occelli al Barolo, mature and age for a long time in the cool, ancient cellars of Valcasotto, the Cheese Village, to build up Beppino Occelli's Gran Riserva.
The cheese village
Beppino Occelli has recovered Valcasotto, turning it into a real "cheese village".
The ancient seasoning
The seasoning cellars of Valcasotto has a tradition that has been rooted for almost a century: here the cheeses of the Langa and the mountains of Cuneo find their ideal habitat. In the darkness of these cellars, time works together with air and water to bring the cheeses to full maturity, while expert ripeners periodically turn the cheeses over.
Taste cannot be described, taste them!