BEPPINO OCCELLI I FORMAGGI

In the Cuneo hills, Beppino Occelli produces Raschera DOP, a pressed cheese of rare finesse. The milk is processed with low-temperature centrifugation, a method that retains delicate flavors difficult to achieve by other means. Each wheel develops an ivory-colored paste and a mild, accessible character, both in its full-fat and semi-fat versions, without seeking forced intensity. In Pamparato, the work goes beyond a single denomination: here, production is understood as a craft, with butter hand-molded in wooden forms and cheeses aged in dedicated cellars, where time and temperature orchestrate complexity. Visitors to the workshop meet a cheesemaker who demonstrates every step, from raw material to aging. It's worth stopping in Pamparato to see how a Raschera takes shape under expert hands and to taste, on site, the difference between a transformation technique and the artisan touch that accompanies it.

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