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Prosecco drunk cheese


This ‘drunk’ wine is ‘bathed’ in white Prosecco DOC marc rather than in that of red wine. The result is much a much lighter and more delicate aroma than that produced with red wine.

Caratteristiche organolettiche
Aspetto: compact, elastic, yellow paste with some slight holes. Greyish-ochre yellow rind
Sapore: intense and piquant with fruity traces of wine
Abbinamenti: Aged, red wines. Hot marrow preserve. Vin Santo or Marsala gelatine. Homemade bread
Caratteristiche tecniche
Latte: skimmed, raw or pasteurised, cow’s milk
Lavorazione: artisan and industrial
Pasta: cooked, pressed
Salatura: in brine
Stagionatura: 2 – 6 months
Produzione: autumn and winter
Grassi: 40 % F-Dm
Peso: 5-9 kg
Dimensioni: 30-40 cm diameter, h. 6-10 cm.
Produttori: dairies in the Treviso area