Beppino Occelli’s con Frutta e Grappa di Moscato ( with Fruit and Muscat Grappa )

cheese with grappa and apricotsRegion: Farigliano, Piedmonte, Italy
Milk: Cow and Sheep
Texture: Hard

This is a cheese made from sheep's and cow's milk. Left to age for a minimum of 12 months, it is then refined with the addition of fruit or Grappa di Moscato (Muscat Grappa) that enhance even further its organoleptic qualities, thus offering a truly "unique" sensorial experience." 

In a test carried out by the Slow Food experts, it was proclaimed Best “Drunk” Cheese.

The invention of Beppino Occelli, it is considered to be one of his “Grand Cheeses”. It's whimsical name translates from the local dialect as “that which there is” and refers to the fact that Cusie makes use of whatever milk is available. Though always made with cows milk, either sheep or goat is blended in and may change from batch to batch. Regardless, the cheese is bold and worthy of its place among Occelli’s esteemed cheeses. Taking advantage of the lush Piemontese meadows, Cusie is made from the milk of animals that are left free to pasture in summer. It is a hard cheese that is aged from 18 to 24 months. While delicious on its own, Occelli shows his innovation and creativity by aging the cheese with dried fruit that has been soak in grappa.