Already with Occelli with black pepper and pink berries we had gone beyond national borders, to tell you about a cheese born from the encounter between the Piedmontese tradition, of which Beppino Occelli is one of the main spokesmen, and distant places like South America and the Indies , to give life to a cheese that is classic and innovative at the same time.
Also this time, for the 9th appointment of Flavours and territories , we have chosen to tell you about the history and flavour of another “cheese of the world”, Occelli with barley malt and whisky.
In fact, by giving life to this particular cheese, Beppino was able to find a a bridge connecting the beautiful Piedmont mountains and the fascinating Scottish Highlands , between the Piedmontese and Scottish cheese-making traditions.
So if you are wondering what makes this cheese born from the creative mind of Beppino Occelli truly special and unique, the answer is certainly in one word: the taste . 
The Occelli with barley malt and whisky has a strong, decisive flavour , the result of a manufacturing process similar to that of the Occelli in chestnut leaves, with a seasoning in the cellars of Valcasotto therefore very long.
Once the maturation period has passed, it is at this point that the Beppino's inspiration and the cheese in question, made with goat and cow's milk , it is inserted inside of barrique filled with Whisky and barley grains , the latter also used to decorate the shapes themselves, which take on an ochre colour and acquire a strong flavour, reminiscent of the distillate itself.
From the splendid Piedmont hills, Beppino Occelli has been able to create a common thread that leads all those who taste the Occelli with barley malt and Whisky to become the protagonists of a a journey of special, unique taste , which takes us with our mind up to the boundless Scottish highlands , rich in green valleys, rocky walls and mythological lakes.
