Thanks to his hard work and his dedicated passion, Beppino Occelli has been able to follow the evolution of taste in the sector since he initiated his activity in 1973. In some cases he has even anticipated his times, first of all in the production of butter, obtained strictly from the best cream, but also in the production of cheese: from the renowned Tuma dla Paja to the exclusive Escarun, unanimously acclaimed to be an authentic and incomparable delicacy. He relishes in the discovery of flavour; at one time he also dealt in white truffles. His personal history is rich in intuition, projects and satisfaction, but also in sacrifice and misunderstandings caused by the imposition of industrial logic and the cultural impoverishment of the mountain and the countryside. The Beppino Occelli story is explainable through his deep and lasting love affair with his native territory. He knows every nook and cranny and is entirely convinced of the enormous potential of the land.
In times gone by, at the end of the harvest in the farmhouses of the Langa, it was customary to place a fresh ‘tuma' to mature under straw (“paja” in the Piedmontese dialect). The resulting cheese was soft and creamy with a white, wrinkled crust. The recipe has been revived by
Beppino Occelli who has chosen to call it
Tuma dla Paja. The delicate aroma of sheep's milk, its soft texture and the delicate scent of hazelnuts are the characteristics of this excellent cheese. Beppino Occelli suggests accompanying the cheese with a full bodied white wine or a smooth red.
- Made from sheep's milk.
- Photo depicts whole 10 oz. form of cheese.
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1st prize “BEST CHEESE” at the International Fancy Food Fair in New York USA, 1997.
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We suggest enjoying within 7-10 days.