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Special drunk cheeses


As well as the classic Veneto ‘drunk’ cheeses like the Merlot red and Prosecco DOC white from Treviso, there are other varieties with special characteristics such as, for example  the ‘drunk’ cheese(see photograph) ripened in the torque remains or, in other words, the residue left after the extraction of grappa from the marc with a resulting very strong, almost bitter flavour.

Caratteristiche organolettiche
Aspetto: compact, elastic, yellow paste with a few holes
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: variable
Dimensioni: variable
Produttori: Veneto dairies