The "drunken" cheese is typical of the province of Treviso, widespread in the rural world and has become an essential product for some gourmets.

Drunkenness is a special treatment that seems to have been discovered by chance during the Great War, when the farmers in the areas of Conegliano and Oderzo, in order to hide the cheeses from the raids of the Austrian soldiers, put them under marc to camouflage them. It is produced every year around the middle of September when the grape musts are noisily fermenting in the cellars.  After a careful cleaning, the cheeses are immersed in the fresh must for several days. In this way the cheese takes on the typical colour of the type of wine used, which not only protects it but also gives it a certain characteristic aroma.

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