About Occelli al Barolo
Occelli Al Barolo is a semi-soft cheese made in Italy by Beppino Occelli. He has been making artisanal cheeses in the Langhe hills of Piemonte, Italy, since 1976. Moreover, his signature cheese is this drunken cheese made using pasteurised cow’s milk.
The tradition of making drunken cheese (formaggio imbriago) dates back to World War I when farmers would cover their cheese wheels in grape marc to hide them from scavenging soldiers.
Coated with Nebbiolo grapes
The cheese wheels are matured for up to 18 months during which they are coated with the marc of local Nebbiolo grapes enriched with Barolo wine. Marc consists of the skin, pulp, seeds and stems left over from wine production.
The end result is a stunning semi-soft cheese with a dark purple marc rind and a dense straw-coloured pâte that is melt-in-your-mouth creamy. Furthermore, its aroma is reminiscent of a mixture of fresh yoghurt and wine.
On the palate, the Occelli al Barolo is buttery, sweet and sharp with subtle flavours of red wine.
How to pair Occelli al Barolo
We can’t look past the obvious pairing here. Grab yourself a glass of Barolo wine and grapes, and enjoy this stunning Italian cheese.
Thank you for reading
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