Do you know how to get a cheese drunk?

I drunken cheeses are truly special aged cheeses. The technique of soaking a cheese involves immersing the wheels in fresh grape skins that have just been pressed but are not squeezed dry, thus still soft.
This process can be repeated especially for aged cheeses. In this way, the rind and even the paste take on a different color, according to the grape skins used, acquiring the aroma of the must.
 

It is customary to soak aged cheeses that have been matured for at least 60 days up to 24 months. They must be of good quality and free of defects. The duration of immersion varies from 8 to 10 days for mature cheeses, while about 30 days for aged ones. Once removed, they are dried and cleaned, then allowed to mature for another 15 or 30 days before tasting. 

Cheeses with semi-cooked pasta, such as Asiago or Montasio, are suitable for soaking. 
 

The particular technique seems to have been invented during World War I by the inhabitants of Treviso, after the Battle of Caporetto. To protect the cheeses from the pillaging of hungry Austro-Hungarian soldiers, the cheeses were hidden under grape pomace already used for winemaking. Once the threat had passed, the locals retrieved them and noticed their unique flavor, ensuring that the technique was reused. On the other hand, it is said that grape pomace was used to soften the rinds of cheeses due to the lack of oil, which had become too expensive for cheesemakers during wartime.
 

Well, the latest trend is the soaking of cheeses in red wine “barrique”. Oak wood can enhance and make unique aromas and flavors.

We recommend Nostrano red cheese, Drunken cheese with Amarone wine, and Drunken with white wine. Only the best for a 360-degree tasting experience!