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Cheese Culture

Occelli Al Barolo

Occelli Al Barolo

Cheese Type

Beppino Occelli began his involvement in the dairy sector in 1976. His creations and personal interpretations of traditional products are tied to his profound love for the region of his birth, the Langhe and the Alps.

Produced from goat and cow milk in quantities that vary according to the availability of the season, this cheese is left to age for up to a year and a half. The wheels are immersed in Langa pomace (the skins, pulp, seeds, and stems of the fruit) enriched with Barolo wine for a further two months.

This produces a decadent flavour. It is creamy, buttery, sweet and sharp with bold notes of the wine coming through.  The interior is firm and pale and has a melt in the mouth texture.

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