Occelli al Barolo cheese, Kyiv

Beppino Occelli cheeses can be called without hesitation masterpieces.
To obtain Occelli al Barolo, cheese masses made from cow's andgoat's milk are used. Immediately after the preparation of the form, they are placed in Valcasotto wine cellars for 2-3 months. After reaching the desired consistency, the forms are placed inpresses grapes of the Barolo variety and kept in them for 2 months.
Thanks to this method of maturation, the best "drunken" (formaggio ubriaco) cheeses of Italy are obtained.