Made from raw cow’s milk, this cheese is produced locally in three villages of the upper Grana Valley: Castelmagno, Pradleves and Monterosso. This is a dry, crumbly cheese that may, over time, become creamier under the rind.

A “crutin” is a small cellar excavated from tuff stone, once used for storage by Langa farmers. This cow’s milk cheese has a crumbly consistency enriched with Summer Truffle shavings, specifically recalling the spirit of those magical tuff stone cellars, which is why Beppino Occelli has called it Crutin. It is best paired with noble Piedmonte wines such as Barbaresco and Barolo. Used for cooking, Crutin proves to be the main ingredient for sumptuous fillings or in the simple sauces for plain pasta and gnocchi.

Produced with raw cow’s milk, this is a cheese characteristic of this area. Its rustic characteristics guarantee the genuine geniality typical of mountain products. Over time its delicate flavour becomes more intense and its aroma brings to mind the grasses and flowers of mountain meadows. Used daily in country kitchens, it also served to dress and enrich poor dishes like polenta. A good Dolcetto, even a young one, is the ideal wine to accompany this cheese.

The trifulau is the Langa farmer who wanders the woods and hills at night with his dog in search of precious truffles. In creating this cheese, Beppino Occelli was the first one to combine the Langa tuma with a natural treasure: the Summer Truffle.