{"product_id":"occelli-al-barolo-beppino-occelli-affinato-al-barolo-docg-140g","title":"\"Occelli al Barolo\" Beppino Occelli Affinato al Barolo DOCG 140g","description":"\u003cp\u003eMade from cow's and sheep's milk, Occelli® al Barolo is aged for several months on wooden boards in Valcasotto and refined in pomace enriched with wine. \u003cem\u003e\u003cstrong\u003eBarolo DOCG\u003c\/strong\u003e\u003c\/em\u003e.  It's a great cheese for tasting and contemplation. Its distinctive flavor pairs well with fine vintage red wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e \u003cstrong\u003ereceived\u003c\/strong\u003e: \u003cbr\u003e- Awarded by Italian consumers with the Quality Award 2021 (Beppino Occelli Butter, Bianco di Langa®, Bianco di Langa® with Summer Truffle, Valcasotto®, Occelli al Barolo®).\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/occellibarolo_480x480.png?v=1687420968\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e- Gold medal at the World Cheese Awards 2015-2016, UK excellent cheese competition (Occelli al Barolo®).\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"premio\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/occellibar2_480x480.png?v=1687420988\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOrganoleptic characteristics\u003c\/strong\u003e:  Aged for a minimum of 8 months. A hard cheese, Occelli al Barolo, after its optimal maturation, is refined in Langa pomace enriched with Barolo DOCG wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cheese village\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeppino Occelli has recovered \u003cem\u003e\u003cstrong\u003eValcasotto\u003c\/strong\u003e\u003c\/em\u003e,  turning it into a real “\u003cem\u003eCheese Village\u003c\/em\u003e”. \u003cbr\u003eValcasotto's ageing tradition has been rooted for nearly a century: here, the cheeses of the Langa and 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 maturers periodically turn the forms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDiscovering the secrets of an art...\u003c\/strong\u003e\u003c\/p\u003e\n\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 then is true gourmet flavor served.\u003c\/p\u003e\n\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\n\u003cp\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\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\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 the cheese needs during its slow apprenticeship. \u003cbr\u003eOnce the noble molds have appeared, the cheese is ready for another journey: in the darkness of the cellars it matures under the influence of time, spring water, mountain air, and the expert eye of master maturers.\u003c\/p\u003e\n\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;\"\u003e\u003c\/p\u003e\n\u003cp\u003eA natural barricade is then carried out, 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 di Alpeggio\u003c\/em\u003e,  The \u003cstrong\u003e\u003cem\u003eKing's cheese.\u003c\/em\u003e\u003c\/strong\u003e \u003cbr\u003e\u003cbr\u003eEvery summer, farmers gave this square-shaped cheese to the House of Savoy as a gift for granting them the Alpine pastures. Beppino Occelli revived the traditional recipe, presenting him as the father of Alpine cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/testun_barolo_5951.jpg?v=1742315080\" alt=\"\" width=\"355\" height=\"374\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSIZE\u003c\/b\u003e:  Wedge of approximately 140 grams.\u003c\/p\u003e\n\u003ch3\u003eMore info\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eSIZE:\u003c\/b\u003e Wedge of approximately 140 grams.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSPECIFIC NOTES\u003c\/b\u003e:  Vacuum-packed cheese aged in Barolo DOCG.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eORIGIN:\u003c\/b\u003e Piedmont.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eINGREDIENTS:\u003c\/b\u003e cow's milk (milk origin: Italy)(67.2%), sheep's milk (milk origin: Italy)(17.7%), grape marc (origin Italy)(10%), Barolo DOCG wine (at origin)(4%), sea salt, rennet\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eADDITIVES AND PRESERVATIVES:\u003c\/b\u003e Nobody.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSTORAGE METHOD\u003c\/b\u003e:  Temperature +6\/8°C.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePRODUCER\u003c\/b\u003e:  Beppino Occelli - Farigliano (CN).\u003c\/p\u003e\n\u003cp\u003eNutritional values ​​per 100g: Energy 1659 KJ\/396 Kcal Fat 32 g Carbohydrates 0.6 Of which sugars 0 g Protein 23 mg\u003c\/p\u003e\n\u003ch3\u003eBeppino Occelli's Story\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e50 years of quality on your table\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBeppino Occelli's is a highly personal story of taste, rich in insights, projects, and satisfactions, but also in sacrifices and misunderstandings due to a mentality and lifestyle dictated by industrial logic and the cultural impoverishment of the countryside and mountains. Against this tendency toward standardization, Beppino Occelli has proposed personal creations and interpretations of traditional products born from his deep and abiding love for the land where he was born: the Langhe and the Alps.\u003c\/p\u003e\n\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;\"\u003e\u003c\/p\u003e\n\u003cp\u003eBeppino Occelli began his dairy business in 1976. Beppino Occelli's butter and cheeses have always evolved with the changing tastes, and in some cases even anticipated their evolution: from the famous Tuma dla Paja to the extremely rare Escarun, widely considered an authentic and inimitable delicacy. His passion for local dairy traditions, combined with his immense creativity, have allowed him to produce a wide variety of cheeses highly prized by gourmets around the world. At the Langa dairy in Farigliano, only exclusive specialties are produced, some of which, like Cusiè, mature and age for a long time in the cool, ancient cellars of Valcasotto, to form the Gran Riserva di Beppino Occelli. Beppino Occelli's quality extends throughout the entire supply chain: as Giuseppe tells us, we also pay particular attention to the selection of our stables. We have selected suppliers according to a precise protocol, starting with their animals' feed, whether cows or goats, strictly focusing on animal welfare: because only excellent milk can produce excellent products.\u003c\/p\u003e","brand":"Beppino Occelli","offers":[{"title":"Default Title","offer_id":46664385659211,"sku":"FRS00699","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/Occelli_al_Barolo_Beppino_Occelli_Affinato_al_Barolo_DOCG_140g2_271c4ccf-923e-4c18-a4b9-b7a87001e789.png?v=1739895485","url":"https:\/\/cosidilposto.com\/en\/products\/occelli-al-barolo-beppino-occelli-affinato-al-barolo-docg-140g","provider":"Cose del Posto","version":"1.0","type":"link"}