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Cheese from Italy, Veneto
Formaggio inbriago ("drunk cheese") is a finishing method, not a make. Sound semi-cooked wheels aged at least 60 days are buried in soft, freshly drawn grape pomace for 8–30 days, then dried, cleaned and aged 15–30 days more. The pomace stains the rind straw yellow or violet and gives the paste a wine aroma.
| Semi-cooked cow cheese wheels, aged at least 60 days and up to 24 months | Asiago, Montasio, Latteria or wheels made for the purpose; no cracks, swelling or mould[veneto-atlante] |
| Soft grape pomace, just drained and not pressed | The atlas says pomace from various grapes; the ONAF sheet names local white or red grapes such as Prosecco, Cabernet, Clinto, Fragolino and the passito wines[veneto-atlante][onaf-sheet] |
Total time across the recorded steps: 2.7 months – 2.1 years
What changes: Starting material: sound wheels of semi-cooked cow cheese, at least two months old
Only wheels with no cracks, swelling or mould are used. Output: base wheels.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Formaggio inbriago ("drunk cheese") is a finishing method, not a make. Sound semi-cooked wheels aged at least 60 days are buried in soft, freshly drawn grape pomace for 8–30 days, then dried, cleaned and aged 15–30 days more. The pomace stains the rind straw yellow or violet and gives the paste a wine aroma. Made in 4 steps over 2.7 months – 2.1 years. The longest step, choose sound aged wheels, takes 2 months – 2 years (Regione Veneto).
| Main step | 2 months – 2 yearsReported[veneto-atlante] | Choose sound aged wheels |
|---|
The cheese is made like any Treviso dairy cheese; what makes it inbriago is weeks buried in unpressed grape pomace after at least two months of ripening.
Only sound wheels with no cracks, swelling or mould go into the pomace.
Every number is labelled with how it is known. How this atlas is made
The story in the regional atlas is that during the First World War farmers around Conegliano and Oderzo hid cheeses under grape pomace from requisitioning Austro-Hungarian soldiers, and the pomace gave the wheels their distinctive aromas.
