Formaggio ubriacato al vino rosso

This cheese belongs to the Veneto ‘drunk’ cheese family but it is distinguished by the fact of being immersed for a several days in either red or white wine rather than in their marc. This results in a much more delicate flavour that those of its other ‘relations’.

Organoleptic characteristics

Aspect and texture
compact, elastic, ivory-yellow paste with few holes. Purple or ivory-grey rind
Taste
intense and sweet with fruity traces of wine
Serving suggestions
Red or white wines. Hot marrow preserve. Homemade bread

Technical characteristics

Milk
full fat, raw or pasteurised, cow’s milk
Production method
artisan and industrial
Paste
cooked, pressed
Salting
in brine
Ripening
at least one month
Production period
annual
Fats
45% F-Dm
Weight
0.5 kg
Dimensions
10 cm diameter, h. 5 cm
Producers
dairies in the Treviso area
Whole cheese code
n.d.
Cutted cheese code
n.d.

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