Ubriaco di Raboso 100g

From Vento in N. Italy. The wheels of cow’s cheese are immersed for about 2 months in tuns full of Raboso wine must.  This process makes it possible for the cheese to soak up the liquid and then, when ready, to release the typical spicy flavour of rich red Raboso wine.  The name comes from farmers in Treviso needing to preserve their cheese. Unable to afford olive oil to preserve it, they dipped it into fermenting fruit and wine, so as to create the drunken cheese. (Ubriaco means drunk in Italian!) Made with unpasteurised milk.