Occelli al Barolo
Occelli al Barolo is an award-winning ubriaco-style cheese with a big personality, Occelli al Barolo has an intoxicating fruit aroma and sweet grape flavour that balances the buttery texture of the cheese.
Inspired by the pastoral heritage of his home region of Piemonte, Beppino Occelli started out by producing his now-famous butter in 1976 using milk from cows grazing on the alpine meadows. Since then, he has a developed a line of remarkably unique farmstead cheeses that are unmistakable “Occelli,” using the best quality alpine milk.
Aged for 90 days, his Occelli al Barolo is finished with marc (a brandy distilled from grape pomace) enriched with Barolo DOCG.
Occelli al Barolo, like most cheeses from Piedmont, is made under a perfect storm of correct milk ratios. The cheese has an intoxicating fruit aroma and sweet grape flavour that balances the buttery texture of the cheese.
The majority of red Italian wines from the north of Italy are a perfect pairing for this. Chianti, Sangiovese varietal, Amarone, Barolo, Brunello, Barbera, Primitivo. If the wine needs to be decanted for at least 60 minutes, then the wine is worthy of this cheese.