CUSIE' WITH SHEEP AND COW MILK

An exclusive specialty of Beppino Occelli who created an original cheese, made with sheep and cow's milk. It matures for at least four months in the cellars of Valcasotto on wooden planks of the valley. Beppino Occelli also recommends Cusiè in the kitchen for the filling of ravioli, in slices on hot pasta or on cold seasonal salads