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Briscola al barbera drunk cheese

Product

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.

Caratteristiche organolettiche
Aspetto: compact, elastic, yellow paste with pinholes. Dark purple rind
Sapore: intense with fruity traces of wine and goaty aromas
Abbinamenti: ull bodied, aged, red wines. Hot marrow conserve. Recioto gelatine. Homemade bread
Caratteristiche tecniche
Latte: full fat, raw or pasteurised, cow and goat’s milk
Lavorazione: artisan and industrial
Pasta: cooked, pressed
Salatura: in brine
Stagionatura: at least one month
Produzione: annual
Grassi: 45 % F-Dm
Peso: 0.8 kg
Dimensioni: 15 cm diameter, h. 5-8 cm
Produttori: dairies from the Treviso area