An original creation by Beppino Occelli made with cow’s and goat’s milk. The cusiè is aged at least our months in Valcasotto’s cellar on wooden planks. Is has an ivory and hard crust and a consistent texture.
FRESH PRODUCT WITH SHORT SHELFLIFE.
49.3% goat's milk (Italian origin), 49.3% of cow's milk (Italian origin), salt and rennet.