Valcasotto Seasonings
Beppino Occelli has recovered Valcasotto , transforming it into a real “cheese village” .
The maturing of Valcasotto has a tradition rooted for almost a century : here the cheeses of the Langa and the Cuneo mountains find their ideal cradle. In the darkness of these cellars, time works together with air and water, to bring the cheeses to full maturation, while expert maturing workers periodically turn the forms.
The refinement
The best forms are selected and transferred to special cellars, where a unique microclimate and contact with 12 different wood essences favor the development of noble molds.
This process, which involves air, mountain water and time, enhances the flavours and quality of the cheeses, making them unique and unmistakable.
The Cheese Journey in the Valcasotto Cellars
When the noble molds develop, the cheese continues its maturation process in the cellars, where time, mountain air, spring water and the experience of master maturers perfect it.
Subsequently, it rests on boards made of 12 fine woods, such as beech, apple, pear and cherry, enhancing the qualities of the great crus: Losa, Cusiè, Verzin, Valcasotto and Valcasotto di Alpeggio.
The latter, once donated to the House of Savoy by farmers as thanks for access to the mountain pastures, was recovered by Beppino Occelli as a symbol of the mountain dairy tradition.
Book a visit to the Stagionature
duration approx. 30 min
Via Santa Libera, 14a
Pamparato 12087
Opening hours
Mon-Fri: 8.30am - 12.30pm, 1pm - 5pm
Sat-Sun: 9.30am - 12.30pm, 2pm - 6pm
Telephone
0174351135