But do you know how a cheese gets drunk?

Drunken cheeses are truly special aged cheeses. The technique for intoxicating a cheese involves immersing the wheels in fresh, unpressed grape pomace that is still soft. This process can be repeated, especially for aged cheeses. In this way, the rind and the paste take on a different color, depending on the grape pomace used, also acquiring the aroma of the must.

Can all cheeses be “intoxicated”?
Typically, cheeses aged for at least 60 days up to 24 months are soaked. They must be of good quality and free of defects. The immersion duration varies from 8 to 10 days for mature cheeses, while it can be around 30 days for aged ones. Once removed, they are dried and cleaned, then allowed to mature for another 15 to 30 days before tasting. Semi-cooked cheeses, such as Asiago or Montasio, are suitable for this technique.

Drunken cheese: when did this technique originate?
This particular technique is said to have been invented during World War I by the inhabitants of Treviso, after the Battle of Caporetto. To protect the cheeses from looting by starving Austro-Hungarian soldiers, the cheeses were hidden under the pomace already used for winemaking. Once the threat passed, the locals fished them out and, noticing their unique flavor, decided to reuse the technique. It is also said that pomace was used to soften the rinds of cheeses when oil became too expensive for cheesemakers during the war.

Do you want to stay updated on the latest trends?
Well, the latest trend is the intoxication of cheeses in red wine barrels. Oak wood enhances and makes aromas and flavors unique.
Drunken cheeses: our favorites
We recommend Nostrano Rosso cheese, Drunken cheese with Amarone wine, and Drunken cheese with white wine. Only the best for 360-degree tastings!