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.
|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|
|Milk:||skimmed, raw or pasteurised, cow’s milk|
|Production method:||artisan and industrial|
|Production period:||autumn and winter|