Beppino Occelli, a Italia-based cheesemaker, is famous for his whimsical experiments with cheese. The company's Occelli con Frutta e Grappa di Moscato is a sumptuous Italian cheese containing fruit and muscat grappa. Located in Piedmonte, Italy, the cheesemaker's range of eponymous "grand" cheeses has earned an international reputation.
This particular rarity is made from a mixture of locally sourced pasteurized cow's sheep's milk. The cheese is then aged for at least 12 months. Once it has been sufficiently aged, the cheese's bold dairy flavors are drenched with a thick layer of muscat grappa. The cheese is then peppered with artfully laid dried fruits, which cover the entire top of the cheese to create an aromatic experience.
Image Credit: Cheesy Place
Why This Trend Is Growing
- Fruity Cheeses
- Exploring and experimenting with various fruit flavors in cheese-making can be an attractive area for artisanal and creative cheesemakers.
- Alcohol-infused Cheeses
- Incorporating alcohol, such as grappa, in cheese-making can be an innovative way to add unique flavors and aromas to traditional cheeses.
- Artisanal Cheesemaking
- Small-scale, high-quality, and original cheesemaking can differentiate food businesses in increasingly competitive markets.
Industries Being Reshaped
- Cheese-making Industry
- Traditional and artisanal cheese-making businesses can innovate by exploring new flavor combinations to attract more refined palates.
- Food and Beverage Industry
- Creative experimentation with unique and innovative food and beverage products can offer new options in a crowded market.
- Tourism Industry
- Offering gourmet tours and tastings of artisanal cheeses can increase tourism in regions known for their cheese-making heritage.
