THE COOP VISIT VALCASOTTO
The Coop takes special care of the relations with its partners and of the information and culture linked with the quality that makes its products unique. It is this sense of thoughtfulness that gave rise to the initiative that gave everyone concerned the opportunity to live a direct and complete experience in the heart of the Beppino Occelli dairy company: Borgo di Valcasotto.
The visit began with lunch at the Mulino Inn, where Chef Alessandra prepared a typical mountain menu with the butter and rare cheeses of Beppino Occelli. Tasting began with an entree made with Italian centrifuged sweet cream butter served raw on toasted country bread, and a selection of the best Occelli cheeses, then a first dish consisting of ravioli with a raw milk Losa filling, a second dish based on meat, and the meal ended with a typical Piedmontese pudding, chocolate and macaroon ‘bunet’.
The guests from Genoa then visited the aging cellars, where the Beppino Occelli dairy specialities rest and are looked after by master maturers, and where they are left to ripen for many months on boards of wood from different fruit trees that enhance even further the sensory qualities of the cheeses.
Our special thanks go to Caterina for her friendliness and for her skill in organising and coordinating such a wonderful day.