The delicious combination of cheese and wine is universally recognised. But up here, in the hills of the Alta Marca Trevigiana, the two ingredients are joined in a perfect union. The 'imbriago' cheese is already infused with the aromas of the grape harvest before it reaches the table. ...Imbriago cannot be served with just any wine – its ideal companion is a Prosecco made from sun-dried grapes such as Duca di Dolle from the Bisol winery of Valdobbiadene. This wine is also superb with Castel, a cheese produced in accordance with mediaeval techniques by Latteria Perenzin of San Pietro di Feletto. In the words of Emanuela and Carlo, fourth generation proprietors of the award-winning dairy: “We have tried to recreate an original cheese as it would have been made a thousand years ago. In those days the milk was certainly raw and with high acidity contents, which became an optimum natural preservative as soon as the milk curdled”. The result of the experiment is Castel, available either fresh or in a 6-month old mature version, a very readily digestible cheese despite its strong flavour, and enhanced when complemented with walnut bread and a drizzle of chestnut flower honey...

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