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Briscola al barbera drunk cheese


A Veneto cheese of the large family of ‘drunk’ cheeses that is ripened in Piedmont Barbera marc. This results in a very distinctive aroma and further flavour is provided by the blending of a small amount of goat’s milk with the main part of cow’s milk.

Organoleptic characteristics
Aspect: compact, elastic, yellow paste with pinholes. Dark purple rind
Taste: intense with fruity traces of wine and goaty aromas
Serving suggestions: ull bodied, aged, red wines. Hot marrow conserve. Recioto gelatine. Homemade bread
Technical characteristics
Milk: full fat, raw or pasteurised, cow and goat’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: 0.8 kg
Size: 15 cm diameter, h. 5-8 cm
Producers: dairies from the Treviso area