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.

This cheese recalls a Tomino conceived on the pastures of Valcasotto but which is now produced down in the valley. Casutin is particularly appreciated with an aperitif and on salads, but also warm, baked or grilled, to flavour slices of polenta or on toasted bread. Best enjoyed with a young medium-bodied red.

The name Verzin®, an exclusive brand belonging to Beppino Occelli, takes its origin from the famous Frabosa marble, also known as verzino (verdolino), that with its veining seems like an exact copy of a slice of our cheese. Beppino Occelli’s Verzin® recalls the noble art of the culturing veins of mould in cow, sheep, or goat cheeses. Creamy and spreadable, with a strong flavor, it can be paired with the great Langa wines, but also with a good straw wine.