Drunk cheese

Description

Vacuum drunk cheese. Cow’s milk table cheese ripened for a minimum of 8 months. It is a cheese typical of Treviso province. After a period of ripening, these cheeses are submitted to a treatment called “ubriacatura” (drunkenness) during which the cheese is placed in vats and covered with red wine. Thanks to this exclusive process, the rind takes on a bark burgundy colour, the paste shows a particular texture and flavor is aromatic, spicy, pleasant and inviting. The quality of the wine used in the “ubriacatura” is very important as well, as the experience and the secrets of our dairymen.