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Beppino Occelli is known for their high-quality butter and cheeses made exclusively from Italian milk.
Rich in tradition, passion and experience.

Taste some of these exquisite delicacies at the tasting on the 12th and 13th of May at Julius Meinl am Graben. 


Beppino Occelli combines tradition with innovation. His cheese specialities are hand-scooped originals 
with natural rinds. 
Six different cheeses can be tasted this Friday and Saturday:


 

Robiola Occelli 
- a classic soft cheese made from cow's milk with a fine white mould rind. 

Truma de Trifulau
Soft cheese made from cow's milk, covered with fine white mould and pieces of
black summer truffles in a creamy paste. 

Occelli al Barolo
A fine cheese made from cow's milk, matured for at least 4 months and a further
2 months in grape marc and Barolo wine. 

Occelli al malto d'orzo e Whisky
Cheese made from cow's milk and matured for at least 12 months. The rind is elaborately treated with
barley malt and whisky and coated with whole barley grains. 

Occelli con Frutta e Grappa di Moscato
A semi-hard cheese made from sheep's and cow's milk, matured for at least 12 months and spread
on the surface with grapes, apricots, figs and plums soaked in grappa. 

Occelli in Foglie die Castagno 
A noble hard cheese made from sheep's and cow's milk, matured under
chestnut leaves for up to 3 years.