The magical night of San Lorenzo is approaching, bringing with it the traditional custom of watching falling stars and making wishes.
Who has not stopped to gaze at the night sky, hoping that the thoughts and dreams in their head one day come true? This event offers the perfect opportunity!
Below we will talk about four brands of cheeses that, through their work, perseverance, and determination, have achieved excellent results, winning awards for their products and being recognized and distinguished from other producers.
You can find them on Spaghetti & Mandolino, which has carefully selected them to offer the best products.
Beppino Occelli is an iconic figure in the cheese world, known for creating a true myth in the sector. His adventure began in 1976 when he decided to follow his passion for milk and its derivatives, leaving his routine job to become a cheesemaker in the Langhe. Despite initial difficulties, with no barns or equipment, Beppino managed to produce high-quality cheeses, such as Testun, Casutin, Tuma d’la Paja, and Tuma del Trifulau, thanks to the collaboration with the women of his village.
His cellars in Valcasotto, where he uses various types of wood for aging, create a unique environment for cheese maturation. Beppino is known for participating in important industry events, such as Cheese in Bra, where he enchants with his knowledge and passion.
In addition to cheeses, Beppino has introduced a high-quality butter, marked with an edelweiss, reflecting his rustic character and entrepreneurial genius. His creations are considered true works of white art, earning him the title of "white knight of the Langhe".
The story of the Roncolato family and their cheese factory begins in the 1920s in Brenton, among the hills of Roncà. Ermenegildo, with his sons Angelo and Romano, initiates the cheesemaking activity in the pastures of the Little Dolomites of Verona. In 1964, Romano founded La Casara, which is now run by his children Giovanni, Gildo, and Letizia.
Giovanni has played a key role in the revival of the DOP veronese Monte Veronese and in revitalizing the traditions of the Veronese pastures. La Casara Roncolato, awarded multiple times in national competitions, produces a wide range of cow, goat, and sheep cheeses. In addition to cheeses, the company produces the renowned Sopressa di Brenton, thanks to its pig farm in Roncà. Authentic taste, typicity, and genuineness are the distinctive traits of this excellent Italian reality.
The history of Casearia Carpenedo begins in the early 1900s with Antonio Carpenedo, who as a child helped his father Ernesto in the shop. In 1969 Antonio embarked on the adventure with "La Casata", now known as "Casatella Trevigiana DOP", and with Montasio, products with which he won the "SPINO D'ORO" in the city of Thiene and the Gold Medal for Montasio DOP.
In 1976 he began aging cheeses, inspired by the tradition of hiding cheeses under pomace during World War I: thus was born the famous "Ubriaco", the first cheese aged with pomace.
Casearia Carpenedo is today a leader in cheese aging, transforming products into true works of art through natural fermentation processes.
Antonio, with his passion for genuine flavors and attention to detail, has created unique cheeses like the Ubriaco di Raboso and Blu 61, dedicated to his wife. His philosophy combines love for animals and control of the entire supply chain to obtain exceptional products.
Milk Coop is a cooperative composed of 8 members who produce fresh and seasonal cheeses using milk from Bagnolese sheep and cow milk from the pastures of Irpinia and Sannio. Founded on the basis of the ancient Azienda Agricola Nigro, the cooperative values the cheesemaking tradition passed down through generations.
Pasquale Nigro, Master of cheesemaking and President of the Pecorino Bagnolese d’Irpinia Association, guides the artisanal production respecting traditional methods and continually improving processing techniques. Milk Coop stands out for its zero-kilometer production and for its attention to the environment and animal welfare, keeping the sheep free-range in natural pastures.
The cooperative aims to offer genuine cheeses that evoke the authentic flavors of ancient farms, far from industrial processes, awakening memories of a distant childhood.
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