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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.

Organoleptic characteristics
Aspect: compact, elastic, yellow paste with a few holes
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: variable
Size: variable
Producers: Veneto dairies