{"product_id":"castelmagno-dalpeggio-al-latte-crudo-di-mucca-beppino-occelli-180g","title":"Castelmagno D'Alpeggio DOP to the \"Beppino Occelli\" cow's raw milk","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCastelmagno d\u0026#39;Alpeggio DOP with raw cow\u0026#39;s milk is a cheese made from raw cow\u0026#39;s milk with the possible addition of sheep\u0026#39;s or goat\u0026#39;s milk. \u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eV\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has been produced for centuries on the high pastures of the Grana Valley only in the summer, at least 1000 metres above sea level. \u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e: The curd is crushed, minced and pressed twice; hence the definition of broken paste processing. Matured for at least 60 days at high altitude, over time it accentuates its characteristic flavour that recalls aromatic mountain herbs. Its paste is dry, grainy and crumbly; over time it may present some streaks of natural mould, much sought after by gourmets.\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTasting\u003c\/strong\u003e: over time it accentuates its characteristic flavour that recalls aromatic mountain herbs. In the mouth it is initially crumbly and finely grainy, then creamy and very tasty.\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eThe cheese village\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eBeppino Occelli has recovered \u003cem\u003e\u003cstrong\u003eValcasotto\u003c\/strong\u003e\u003c\/em\u003e, transforming it into a real “\u003cem\u003eCheese Village\u003c\/em\u003e”. \u003cbr\u003eThe maturing of Valcasotto has a tradition rooted for almost a century: here the cheeses of the Langa and the Cuneo mountains find their ideal cradle. \u003cbr\u003eIn the darkness of these cellars, time works together with air and water to bring the cheeses to full maturation, while expert seasoners periodically turn the forms.\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eDiscovering the secrets of an art...\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e\u003cstrong\u003eThe refinement \u003c\/strong\u003e\u003c\/em\u003eSubsequently, the best forms are “rewarded” by being transferred to smaller cellars for refinement. \u003cbr\u003eThese are long months in which the special microclimate and contact with well \u003cem\u003e12 woods\u003c\/em\u003e  \u003cem\u003edifferent\u003c\/em\u003e they favor the development of mold: white, pink, orange or greenish. \u003cbr\u003eThe final flavour of the cheese is thus enhanced and becomes unique. \u003cbr\u003eThe rule of the good connoisseur: observe, smell, touch, listen and finally taste. Only in this way is the true gourmet taste served.\u003c\/p\u003e  \u003cp\u003eWord of the lord of cheeses, Beppino Occelli, who organized a sensory journey into the world of raw milk in the village of Valcasotto, elected as the educational center of the\u003cem\u003eUniversity of Gastronomic Sciences of Pollenzo\u003c\/em\u003e.\u003c\/p\u003e  \u003ciframe title=\"Massimo e la stagionatura dei formaggi a Valcasotto - Storie di persone e tradizioni\" src=\"https:\/\/www.youtube.com\/embed\/rNs4X4hTYsE\" height=\"630\" width=\"966\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e  \u003cp\u003e\u003cstrong\u003e\u003cem\u003eStarting from here...\u003c\/em\u003e\u003c\/strong\u003e  \u003cem\u003e\u003cstrong\u003ethe initiation rite, the mold factory\u003c\/strong\u003e\u003c\/em\u003e. \u003cbr\u003e\u003cbr\u003eA large cellar built into the mountain rock that releases the humidity that the cheese needs in its slow apprenticeship. \u003cbr\u003eWhen the noble molds have made their appearance, the cheese is ready for another journey: in the darkness of the cellars it matures under the effect of time, the water from the springs, the mountain air and the expert eye of the master maturers.\u003c\/p\u003e  \u003cp\u003e\u003cimg alt=\"Beppino Occelli\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/stag_1_con_pers_5384_480x480.jpg?v=1687184513\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/stag_1_con_pers_5384_480x480.jpg?v=1687184513\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-selected=\"1\"\u003e\u003c\/p\u003e  \u003cp\u003eA natural barricade is then carried out by choosing between 12 types of wood: from beech to apple, from pear to cherry, on which to rest the great crus: \u003cem\u003eLosa, Cusiè, Verzin, Valcasotto, and Valcasotto of Alpeggio\u003c\/em\u003e, The \u003cstrong\u003e\u003cem\u003eKing\u0026#39;s cheese.\u003c\/em\u003e\u003c\/strong\u003e  \u003cbr\u003e\u003cbr\u003eEvery summer, farmers gave this square-shaped cheese to the House of Savoy to thank them for granting them the Alpeggi. Beppino Occelli recovered the traditional recipe, presenting him as the father of Alpeggio cheeses.\u003c\/p\u003e  \u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/Immagine2023-06-19122519_480x480.png?v=1687184550\" alt=\"Beppino Occelli\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/Immagine2023-06-19122519_480x480.png?v=1687184550\"\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eSIZE\u003c\/strong\u003e: approximately 180 gram wedge.\u003c\/p\u003e  \u003ch3\u003eMore info\u003c\/h3\u003e  \u003cp\u003e\u003cstrong\u003eSIZE\u003c\/strong\u003e: approximately 180 gram wedge.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eSPECIFIC NOTES\u003c\/b\u003e: Cheese d\u0026#39;Alpeggio DOP vacuum-packed.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eORIGIN:\u003c\/b\u003e Piedmont.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eINGREDIENTS:\u003c\/b\u003e raw cow\u0026#39;s milk (origin: Castelmagno DOP production area), sea salt, rennet.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eADDITIVES AND PRESERVATIVES:\u003c\/b\u003e Nobody.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eSTORAGE METHODS\u003c\/b\u003e: Temperature +6\/8°C.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePRODUCER\u003c\/b\u003e: Beppino Occelli -. Farigliano (CN).\u003c\/p\u003e  \u003cp\u003eNutritional values ​​per 100g: Energy 1754 KJ \/ 419 Kcal Fat 33 g Carbohydrates 1.9 Of which sugars 0 g Protein 26 mg.\u003c\/p\u003e  \u003ch3\u003eStory Beppino Occelli\u003c\/h3\u003e  \u003cp\u003e\u003cem\u003e\u003cstrong\u003e50 years of quality on your table\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003eBeppino Occelli\u0026#39;s is a very personal story of taste, rich in intuitions, projects and satisfactions, but also sacrifices and misunderstandings due to a mentality and lifestyle imposed by industrial logic and the cultural impoverishment of the countryside and mountains. Against this tendency to standardization, Beppino Occelli has proposed personal creations and interpretations of traditional products that arise from his deep and indissoluble love for the territory where he was born: the Langhe and the Alps.\u003c\/p\u003e  \u003cp\u003e\u003cimg alt=\"Beppino Occelli\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/occ_gruppobeppino2x_480x480.png?v=1687184594\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/occ_gruppobeppino2x_480x480.png?v=1687184594\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e  \u003cp\u003e1976 is the year in which Beppino Occelli began his activity in the dairy sector. Beppino Occelli Butter and Cheeses have always followed the evolution of taste, in fact in some cases they have even anticipated the times: from the famous Tuma dla Paja to the very rare Escarun, unanimously considered an authentic and inimitable delicacy. His passion for local dairy traditions, combined with his great creativity, have allowed him to produce a wide variety of cheeses much appreciated by gourmets all over the world. In the Langa dairy in Farigliano, only exclusive specialties are produced, some of which, like Cusiè, mature and refine for a long time in the cool and ancient cellars of Valcasotto, to constitute the Gran Riserva di Beppino Occelli. 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 suppliers according to a precise protocol both starting from the feeding of their animals and whether they are cows or goats strictly focused on animal welfare: because only excellent milk can produce excellent products.\u003c\/p\u003e","brand":"Beppino Occelli","offers":[{"title":"Default Title","offer_id":47103287886155,"sku":"FRS00721","price":7.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/4_c3de22e6-90fd-464d-b94f-ab3704942a9e.png?v=1688980481","url":"https:\/\/cosidilposto.com\/en\/products\/castelmagno-dalpeggio-al-latte-crudo-di-mucca-beppino-occelli-180g","provider":"Cose del Posto","version":"1.0","type":"link"}