Occelli Crutin Cheese
Occelli Crutin Cheese is an Italian cheese produced in Langhe, Piedmont. The cheese is made from cow’s milk and aged from 1 to 2 months. Crutin was created by Beppino Occelli, who named it after a small cellar excavated from stone that was initially used for storage by farmers in the area.
The texture is crumbly, and the body is filled with fine black truffle shavings, giving the cheese an intense aroma of truffle with a hint of the stone cellar. The flavours are citrusy and tangy. It’s recommended to serve Crutin over carpaccio, eggs, or pasta because it crumbles and flakes very easily.
Beppino Occelli began his life in the dairy industry back in 1976. you could say he’s possibly been ahead of the trend or even as bold as to say he’s been a trendsetter, firstly with his butter, judged amongst the finest in the world, and later with his cheeses.
He has always had a profound love for the land of his birth, the Langhe and the Alps. This has led him to create his own style and interpreted new products from his beloved region, most notable truffles from Piedmonte, an area well known for its prized truffles such as the truffle d’Alba. However, unlike France’s truffles where the prized ones are black Italy’s truffles tend to range from a light cream to a brown with white flecks. The much sought after truffles are harvested in the winter months from October to December, but summer truffles are also found all over Europe but are less pungent
Occelli Crutin Cheese has been heavily flecked with a shaving of Piedmonte truffles. The pate is creamy in colour with a dry crumbly texture, and a hint of acidity from the goats milk. This is a well-balanced cheese that has no overpowering notes, they all seem to blend together beautifully and a wonderful showcase for Italy’s truffles.
Match with a local Italian red wine of the same region and what more could you possibly need. Also great grated over a pasta or mash potatoes.