formajo ciock al vino rosso
Inspired by the centuries-old custom of hiding cheeses in fermenting grape must, to conceal them from raiders in time of war... or from the master’s accounting ledger… A cow’s or goat’s milk cheese of semi-hard consistency, uniformly textured or eyed to a limited degree, steeped in grape must for 10 days. Grape residues cling to the characteristically dark rind, which is dried thoroughly before final vacuum packing.

Milk production area Alpine foothills

Ingredients milk, rennet, salt, traces of red grape marc attached to rind

Available to order

capra ubriaco al traminer
Inspired by the centuries-old custom of hiding cheeses in fermenting grape must, to conceal them from raiders in time of war... or from the master’s accounting ledger… A goat’s milk cheese of semi-hard consistency, uniformly textured or eyed to a limited degree, steeped in red grape must for 10 days. Grape residues cling to the characteristically dark rind, which is dried thoroughly before final vacuum packing.

Milk production area Valle del Piave, Belluno province

Ingredients milk, rennet, salt, traces of Traminer grape marc attached to rind

Available to order

millefoglie al marzemino
In this modern version of a traditional ubriaco, the wheel is first pierced and then steeped in Marzemino di Refrontolo raisin wine. The cheese used for this speciality undergoes a particular treatment designed to induce a flaky stratification, allowing the wine to penetrate the paste.

Milk production area Alpine foothills of Treviso and Belluno

Ingredients milk, rennet, salt, Marzemino raisin wine

Available to order