Valcasotto Peppercorn

This specialty made by Beppino Occelli is produced using a combination of sheep and cow milk. Whole grains of black and pink peppercorns are added to the curds and the formed rounds are aged in the Valcasotto cellars for at least four months. Resting on boards from the surrounding valley and hand turned, the cheese develops a sweetness, balanced with the pepper spice, and a hint of wood.

How To Enjoy:

Valcasotto peppercorn serves well on the charcuterie board and with shaved meats, olives and fresh bread. A full red barolo wine from Piedmonte is perfect!


  • Milk Sheep and Cow
  • Country Italy
  • Region Piedmonte
  • Type Hard