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Tipsy drunk cheese


This cheese belongs to the Veneto ‘drunk’ cheese family but it is distinguished by the fact of being immersed for a several days in either red or white wine rather than in their marc. This results in a much more delicate flavour that those of its other ‘relations’.

Organoleptic characteristics
Aspect: compact, elastic, ivory-yellow paste with few holes. Purple or ivory-grey rind
Taste: intense and sweet with fruity traces of wine
Serving suggestions: Red or white wines. Hot marrow preserve. Homemade bread
Technical characteristics
Milk: full fat, raw or pasteurised, cow’s milk
Production method: artisan and industrial
Paste: cooked, pressed
Salting: in brine
Ripening: at least one month
Production period: annual
Fats: 45% F-Dm
Weight: 0.5 kg
Size: 10 cm diameter, h. 5 cm
Producers: dairies in the Treviso area