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Mrke: Beppino Occelli
An exclusive speciality of Beppino Occelli who has created an original cheese made from sheep and cow’s milk. It is aged for at least four months in the Valcasotto cellars on boards of wood from this valley. Beppino Occelli also recommends using Cusiè for preparing ravioli fillings, in strips on hot pasta or on cold seasonal salads.
An exclusive speciality of Beppino Occelli who has created an original cheese made from sheep and cow’s milk. It is aged for at least four months in the Valcasotto cellars on boards of wood from this valley. Beppino Occelli also recommends using Cusiè for preparing ravioli fillings, in strips on hot pasta or on cold seasonal salads.
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