Beppino Occelli is recognized as one of the greatest cheese refiners in Italy. In this product, he brings all the Piedmontese tradition of his lands to Farigliano (CN). The Occelli al Barolo is made with a hard cheese of cow's and goat's milk. It is aged just after production for a few months in the cellars of Valcasotto and then left among the Barolo grape pomace for two months. Occelli al Barolo: Awards In a test conducted by experts, this wonderful cheese aged on wooden boards in the cellars and then refined in Barolo wine with the authorization of the Consortium, was awarded by Slow Food as the best drunken cheese in Italy.
