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Castelmagno D.O.P. Beppino Occelli approx. 1 kg.
Hard cheese goat, bovine and ewe's milk, Appearance: natural rind with orange pigments, Aroma: elegant aroma, Flavour: earthy - mushrooms - astringent, Consistency: soft and crumbly, Maturation: 8 months in the cave
Occelli al Barolo Beppino Occelli approx. 750 gr.
Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured
Occelli in foglie di Castagno Beppino Occelli approx. 650 gr.
A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.
Bagòss Bagolino approx. 500 gr.
Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar
Occelli al Barolo Beppino Occelli approx. 1 kg.
Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured
Canestrato Pugliese approx. 500 gr.
Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months
Canestrato Pugliese approx. 1 kg.
Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months
Pecorino Fossa L' Agile approx. 1 kg.
Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits
Occelli al Barolo Beppino Occelli form approx. 7 kg.
Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured
Occelli in foglie di Castagno Beppino Occelli 1/4 approx. 1,3 kg.
A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.
Bagòss Bagolino approx. 1 kg.
Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar
Canestrato Pugliese loaf approx. 12 kg.
Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months
La Pecorina - DEGUST ca. 600 gr.
The dairy, which is run by Angela and Simone, the third generation of cheesemakers, only uses milk Maremma livestock in the immediate vicinity of the farm. The cheese is matured for several months in the Degust bunker. The texture is crumbly and melting - with the flavour of straw.
Bagòss Bagolino whole loaf approx. 15,5 kg.
Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar
Castelmagno D.O.P. Beppino Occelli loaf approx. 5 kg.
Hard cheese goat, bovine and ewe's milk, Appearance: natural rind with orange pigments, Aroma: elegant aroma, Flavour: earthy - mushrooms - astringent, Consistency: soft and crumbly, Maturation: 8 months in the cave
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