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 and texture
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
Dimensions
15 cm diameter, h. 5-8 cm
Producers
dairies from the Treviso area
Codice forma
n.d.
Codice tagliato
n.d.

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