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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.

Organoleptic characteristics
Aspect: compact, elastic, yellow paste with some slight holes. Greyish-ochre yellow rind
Taste: intense and piquant with fruity traces of wine
Serving suggestions: Aged, red wines. Hot marrow preserve. Vin Santo or Marsala gelatine. Homemade bread
Technical characteristics
Milk: skimmed, raw or pasteurised, cow’s milk
Production method: artisan and industrial
Paste: cooked, pressed
Salting: in brine
Ripening: 2 – 6 months
Production period: autumn and winter
Fats: 40 % F-Dm
Weight: 5-9 kg
Size: 30-40 cm diameter, h. 6-10 cm.
Producers: dairies in the Treviso area