CUSIE' CON LATTE DI PECORA E VACCA

An exclusive specialty of Beppino Occelli, who created an original cheese made from sheep's and cow's milk. It ages for at least four months in the Valcasotto cellars on wooden planks in the valley. Beppino Occelli also recommends Cusiè in the kitchen as a ravioli filling, shaved over hot pasta dishes, or in cold seasonal salads.