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Beppino Occelli

Cusiè con latte di pecora e vacca -Beppino Occelli 1,7 kg

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€77.25
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Ready to ship in 1 days, delivery time 1-3 days
Product shipped in thermal packaging (+0,99 €)
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The Cusiè Occelli cheese is matured for at least four months. This cheese is made from cow's and sheep's milk and has a typical aroma and flavor. Excellent consumed in purity or as an ingredient for ravioli.

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ingredients
LATTE di Pecora 49,3% (origine del latte: Italia), LATTE di Vacca 49,3% (origine del latte: Italia), sale (marino) e caglio (animale di vitello) Sheep's MILK 49,3% (Milk origin: Italy), Cow's MILK 49,3% (Milk origin: Italy), Sea Salt, Animal Rennet (Calf)
Size
1.7 Kg
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Cusiè con latte di pecora e vacca -Beppino Occelli 1,7 kg

Cusiè with sheep's and cow milk -discover the Cusiè cheese shipped in24/48 hours

The Cusiè cheese is produced by Beppino Occelli with cow's and sheep's milk. Cusiè is a seasoned cheese that is aged for at least four months in Valcasotto's cellar on wooden planks. Cheese with an ivory and hard crust, the pasta is consistent, Cusiè Occelli is an excellent cheese consumed alone but also as ingredients for ravioli stuffing. Original cheese created by Occelli il Cusiè is produced with selected cow and sheep's.

More Information
ingredients LATTE di Pecora 49,3% (origine del latte: Italia), LATTE di Vacca 49,3% (origine del latte: Italia), sale (marino) e caglio (animale di vitello) Sheep's MILK 49,3% (Milk origin: Italy), Cow's MILK 49,3% (Milk origin: Italy), Sea Salt, Animal Rennet (Calf)
Size 1.7 Kg
Storage Store in the refrigerator cover the cut part
Location BEPPINO OCCELLI AGRINATURA srl Regione Scarrone,2 12060 Farigliano (CUNEO) Italia
more informations Valori nutrizionali per 100g di prodotto Valore energetico KJ 1807 Valore energetico Kcal 432 Grasso / Fat g 35 Grassi Saturi / Saturated Fat g 25 Monoinsaturi g 9 Polinsaturi-Polyunsaturates g 1 Colesterolo Cholesterol mg 120 Carboidrati / Carbohydrates % 1 Proteine / Protein g 25 Sodio / Sodium mg 570
Allergens LATTE, LATTOSIO
Milk vaccino; pecorino
Aging medium-aged
How it's made The fresh milk of the morning milt is collected and taken to the dairy, it is inoculated with rennet and lactic ferments. Once the curd is obtained, this is minced and the round shape is formed.
cheese typology hard cheese
Type of milk cow's milk

Combinations

Excellent consumed in purity to savor the aromaticity and fullness of the milk used.Very good at the end of the meal or as an ingredient for ravioli. Suggested wines Barolo and Barbaresco

Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
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