Formaio embriago

"DRUNK CHEESE" - CHEESE AGED IN IGT RABOSO WINE AND GRAPE MARC

(QUARTER WHEEL, VACUUM-PACKED)

The tradition of "drunken" cheese was born in the Treviso area more than a century ago, during the Great War. Exasperated by the constant raids and thefts of cheese wheels by Austro-Hungarian soldiers, local farmers and cheesemakers sought to hide their precious tomas from looting by concealing them inside barrels filled with grape pomace; the invaders considered it waste material and therefore of no interest. Once the danger had passed and the tomas were recovered, it was discovered that not only had they been perfectly preserved, but they had also been enriched with unique and unmistakable wine aromas.

Over time, production techniques, while maintaining their connection to the original tradition, have been refined to create increasingly aromatic and elegant cheeses.

The starting point is the selection of semi-hard cheese wheels with a medium to long aging process (about 12 months); the finest productions are immersed for several weeks in IGT Raboso wine and pomace, a historic native grape variety of the Veneto region. At the end of the aging process, the cheeses are cleaned and dried, and undergo a final maturation phase.

The rind appears dark, with shades ranging from intense ruby red to purple, imparted by the residues of grape pressing and must. The interior paste is straw-yellow in color, compact yet melting. Upon tasting, the nose and palate are greeted by a combination of the classic aromas of aged toma and the intense notes of the wine, characterized by fruity hints of wild blackberry and Marasca cherry. The flavor is full, savory, and moderately spicy.

The recommendation is to enjoy it on its own on a cheese board, accompanied by rustic homemade bread, paired with a glass of structured red wine, preferably the same IGT Raboso.