Beppino Occelli
Beppino Occelli is a distinguished Italian artisanal dairy brand rooted in the Langhe region of Piedmont. Founded in 1976 by Beppino Occelli, the company grew from a deep love of local dairy traditions and the landscapes of the Alps and Langhe into a celebrated producer of premium butter and cheeses, many of which have become icons of Italian gastronomy. Occelli’s products are crafted in small batches at his cheese dairy in Farigliano and often aged in the cool, ancient cellars of Valcasotto, where time, air, and skilled affinators help develop their distinctive flavours and textures.
What sets Beppino Occelli apart is its inventive approach to traditional cheesemaking. Alongside classic styles like robiola and Castelmagno, the brand is known for creative specialties such as cheese aged in Barolo wine, wrapped in chestnut leaves, or incorporating truffle and other bold flavour elements — products that have earned international recognition and the admiration of gourmets worldwide. This blend of innovation and respect for heritage reflects Occelli’s passion for satisfying even the most discerning palates.
From its celebrated butter — hand-formed with fresh Italian cream and marked with the iconic cow imprint — to its wide range of aged and semi-aged cheeses, Beppino Occelli represents the terroir of northern Italy in every bite. The brand’s commitment to high-quality raw materials, meticulous aging processes, and artisanal care has made it beloved by chefs and food lovers alike, capturing the essence of the Italian countryside while continually pushing the boundaries of traditional dairy craftsmanship.
Beppino Occelli’s cheeses are a celebration of Italian craftsmanship, deeply connected to the land, climate, and traditions of Piedmont. Produced in small batches using high-quality milk, the cheeses are carefully aged in natural cellars, where time and environment shape their complex aromas and textures. From elegant fresh cheeses to richly matured varieties, Occelli is especially renowned for inventive affinage techniques — aging cheeses in Barolo wine, chestnut leaves, or aromatic herbs — that enhance flavour without overpowering the character of the milk. The result is cheese that feels both rooted in tradition and boldly expressive, prized by chefs and cheese lovers for its depth, balance, and unmistakable sense of place.