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.
Tasting Notes
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.
Wine Pairing
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.
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Tom –
So the review of the Occelli in Foglie di Castagno ( Occelli in leaves of Chestnut). Straight from the fridge it is slightly crumbly, with a taste and smoothness not dissimilar to a chunk of Parmesan cut from the freshly cracked centre of the wheel in a market in Italy. And then it warms slightly and the cheese becomes almost butter soft in the mouth. Delicious. It has a creamy strength, again, not too different to a fine Parmesan cheese, but with a hint of sweetness from the chestnut leaves. A fine cheese that I’m positive will evaporate quickly in the home of any cheese lover. Served on a board with French style country bread, Spanish and Italian olives, Danish Pate and a glass of the fine Clement Saint-Jean Medoc (decanted for an hour and poured into a “lunchtime” glass). Life is fantastic!