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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’.

Caratteristiche organolettiche
Aspetto: compact, elastic, ivory-yellow paste with few holes. Purple or ivory-grey rind
Sapore: intense and sweet with fruity traces of wine
Abbinamenti: Red or white wines. Hot marrow preserve. Homemade bread
Caratteristiche tecniche
Latte: full fat, raw or pasteurised, cow’s milk
Lavorazione: artisan and industrial
Pasta: cooked, pressed
Salatura: in brine
Stagionatura: at least one month
Produzione: annual
Grassi: 45% F-Dm
Peso: 0.5 kg
Dimensioni: 10 cm diameter, h. 5 cm
Produttori: dairies in the Treviso area