Tom Brulé

Tom Brulé belongs to the family of Veneto 'ubriachi', but has the peculiarity of being steeped for a few days in mulled wine instead of in marc: from this it derives a flavour of great personality and originality, with distinctive notes of red wine, cinnamon and cloves.

The ideal combination is with full-bodied red wines, black bread and honey.

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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