Butter - Beppino Occelli
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Butter - 250 gr.
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Butter - 3.2 kg.
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BUTTER
Beppino Occelli butter is traditionally made, with fresh and skimmed cream, taken from milk of the day while it is still warm. Slightly straw-yellow in spring and summer when the cows are nourished in grassy meadows, it becomes whiter in winter when they feed on hay. The relief of the mountain symbol impressed on the pats, and the package and seals, are made by hand according to the most genuine of dairy farming traditions.
wine-spectator
“I tasted 13 butters, mostly unsalted, from Europe and the United States. On a baguette and right off the knife, my hands-down favourite was Occelli. Beautifully packaged in parchment, it was like eating crème fraîche or a fine, triple cream cheese”
(Tested among the thirteen best butters in the world, Wine Spectator, USA)
wine-spectator
“It’s so good it can even be eaten on its own”
(Tested among the five best butters in Europe, The Guardian, GB)
Manufacturer: Beppino Occelli
Beppino Occelli: the taste can't be only told
The productive relation between man and nature, specifically between Beepino Occelli and the Langhe and the mountain pasture, is born and develops mostly through the milk of different varieties (cow, sheep and goat) and all pf them are incredibly fine, because the final properties of the butter and cheeses are strictly bound to the goodness and freshness of the milk.
For this reason the Beepino Occelli's "milky way" is born in the Langa (Piedmont), goes through the best territories and arrives to Valcasotto, here the best mountain cheese wheels finally rest and mature in the old aging cellar following the traditional methods.
Beppino Occelli started his activity in 1976. The Beepino Occelli's butter and cheeses have always followed the evolution of the taste, actually they have even anticipated it: from the famous "Tuma della Paja" to the extra rare "Escarun", considered by everybody and unique and inimitable delight.
The best Beeping Occelli's cheeses are born from a evolutive way of the taste and the continuous research of the quality of the raw materials, profoundly linked to the territory.
The "milky way" is in fact born in the Langhe, than it continues in the province of Cuneo in the Castelmagno gazing lands and it finally reaches Valcasotto. Here the aged cheeses in mountain, thanks to the constant cures of our seasoners, finally rest on wooden boards that develops the taste and enrich their structure.
Beppino Occelli's passion for the local tradition, matched with it creativity, has produced a wide variety of cheeses (fresh, semiaged,aged, with truffle, riserve, DOP... etc) very appreciated by the gourmet for their qualities.
Articolo - 18/03/2016 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )
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