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Red Treviso drunk cheese


A bath of several days in wine marc was originally a typical Veneto method for facilitating the preserving of cheeses. However, it is now used mainly as a means of giving the products a particular flavour.  The practice is currently widespread throughout many areas of Italy but its origins lie in and around Treviso.  Red ‘drunk’ cheese is the most classic of its kind and is made with forms of Montasio and Friuli ‘Latteria’ cheeses immersed in Merlot red wine marc. The marc is not absorbed by the cheese but its perfume penetrates it and the subsequent ripening accentuates it even more.

Caratteristiche organolettiche
Aspetto: compact, elastic, ivory or yellow paste with occasional holes. Deep purple rind
Sapore: intense, piquant with rich fruity traces of wine
Abbinamenti: Aged, red wines. Hot fig preserve. Dolcetto wine gelatine. Homemade breads
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 from the Treviso area