Occelli al Castagno

As it is true that the best wine is produced from the best grapes or that the most fragrant bread is baked from the finest flour, so it is for cheese: the characteristics of the milk used in production determine the properties of the final product. The terroir of this cheese follows the trails of the herds in the meadows with their scents of flowers, herbs and grasses. The trails continue through the old farmhouses of the Langa and reach Valcasotto, "the cheese hamlet", near Pamparato. It is here, on the wooden shelves of selected cellars, that the wheels of cheese refine slowly, favored by a particular microclimate that transforms them into authentic jewels of the trade. The methods are age-old fruits of experience. The milk is selected by Beppino Occelli, the cheesemaker, and its fragrance fills the air with its sweet overtures. It is a marriage of tradition and flavor. Occelli in Chestnut Leaves is produced from goat's or sheep's and cow's milk in quantities that vary according to the availability of the season, this cheese is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and imbue them with a strong and exceptional flavor.