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Drunken Cheese

Rp119,000

Locally made cheese

100 - 200 gram

Quantity
0

Hailing from Treviso, a town in the Veneto region of Northern Italy, drunken cheese is traditionally made from cow’s milk, which is aged for around 18 months in grape must, the last six months of which the cheese is soaked in barrels of red local wine. This ‘soaking’ process is called ‘ubriacatura’. History tells that it is likely to have developed during World War One. Local needed to hide their precious cheeses from hordes of hungry soldiers, so they decided to stash them away in barrels of wine.

Ingredients: Cow Milk, Vegetable Rennet, Culture & Salt.

#DA-CH-06

Drunken Cheese

Rp119,000

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