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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.

Organoleptic characteristics
Aspect: compact, elastic, ivory or yellow paste with occasional holes. Deep purple rind
Taste: intense, piquant with rich fruity traces of wine
Serving suggestions: Aged, red wines. Hot fig preserve. Dolcetto wine gelatine. Homemade breads
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 from the Treviso area