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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
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
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
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
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 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
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
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
Cremina Cheese Cheese Dairy Zani approx. 300 gr.
Soft cheese bovine milk, Appearance: rind has prominent white mould, Aroma: white mushrooms, Flavour: good balance between cheese and mould, Consistency: creamy, Maturation: 2 weeks in the refining cell.
Fioretto Pecorino Sepi approx. 750 gr.
Cut cheese ewe's milk, Appearance: nutty-brown colour - ivory white interior, Aroma: mediterranean herbs and sheep's milk, Flavour: harmonic presence of sheep's milk - nuts, Consistency: rubbery, Maturation: 8 weeks in the refining cell.
Fioretto Pecorino Sepi whole loaf approx. 3 kg.
Cut cheese ewe's milk, Appearance: nutty-brown colour - ivory white interior, Aroma: mediterranean herbs and sheep's milk, Flavour: harmonic presence of sheep's milk - nuts, Consistency: rubbery, Maturation: 8 weeks in the refining cell.
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.
Losa Cow Milk Cheese Beppino Occelli approx. 650 gr.
Soft cheese bovine milk, Appearance: square-shaped with characteristic imprints - natual grey rind - creamy-white interior, Aroma: soury - milk, Flavour: well-rounded - buttery - reminds you of fermented milk, Consistency: soft - creamy, Maturation: 8 weeks in the natural cellar.
Losa Cow Milk Cheese Beppino Occelli loaf approx. 2.5 kg.
Soft cheese bovine milk, Appearance: square-shaped with characteristic imprints - natual grey rind - creamy-white interior, Aroma: soury - milk, Flavour: well-rounded - buttery - reminds you of fermented milk, Consistency: soft - creamy, Maturation: 8 weeks in the natural cellar.
Mascarpone 250 gr. - Ciresa
Mascarpone is the cream of cow milk, with a very sweet taste. Mainly utilized in cooking desserts and ice-cream sweets.
Mascarpone 500 gr. - Ciresa
Mascarpone is the cream of cow milk, with a very sweet taste. Mainly utilized in cooking desserts and ice-cream sweets.
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
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 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.
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.
Pecorino Ennese Saffron + Pepper Caseificio Valvo ap. 1 kg.
Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell
Pecorino Ennese Saffron + Pepper Caseificio Valvo ap. 500 gr.
Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell
Pecorino Ennese Saffron + Pepper Caseificio Valvo loaf 4 kg.
Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell
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
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