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Cheese Underground: On Location: Beppino Occelli in Valcasotto, Italy

While I am sorting building permits and sewer access charges, Wisconsin cheese friend Jeanne Carpenter is in Bra, Italy doing this- where would YOU rather be?

Photo: Jeanne Carpenter

Photo: Jeanne Carpenter

Before traveling this week to northern Italy, I was already a big fan of Beppino Occelli butter, made in Italy and available in American in select specialty stores. But I never realized the extent to which the company has transformed an alpine community once in decline into a real “cheese village,” aging rare Langa and Cuneo mountain cheeses using traditional Old World methods I assumed were long lost.

After driving two hours from the Village of Bra up a series of mountains through tinier villages full of people who looked at our bus like we were from outer space, our group arrived at Beppino Occelli in the hamlet of Valcasotto. In 1976, Mr. Occelli began restoring the community’s buildings into cheese aging facilities, and today, the community is home to a world-class underground affinage facility, restored flour mill, retail shop and restaurant.

via Cheese Underground: On Location: Beppino Occelli in Valcasotto, Italy.

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