Factory La Casearia Carpenedo in northern Italy’s Treviso dunks and soaks its cheese wheels in wine as a part of the cheese’s refinement course of.
Their cheese known as “Ubriaco,” which accurately interprets into “drunken” cheese.
We visited the manufacturing facility to search out out extra about the way it’s made.
It all begins with a pasteurised cow’s milk cheese wheel which is used as a base. This sort of cheese is made particularly for the manufacturing facility to “get drunk” in wine.
Entire cheese wheels are dipped and washed in wine pressings after which left to age within the wine. Some cheese wheels can soak for up 150 days. The whole course of can take as much as 2.5 years, relying on how lengthy the cheese wheels are left to age earlier than and after they’re soaked in wine.
The manufacturing facility makes 15 forms of drunken cheese soaked in several wines: crimson, white, and even Prosecco, which is typical of Veneto (Treviso’s area). The hottest is “Ubriaco di Raboso” made with a neighborhood wine.
The “Ubriaco” was born in 1976, however the course of dates to the years of World War I, when native farmers used to cover cheese from hungry troopers in barrels of wine.
The Carpenedo household perfected the method and opened the manufacturing facility, making over 20,000 wheels per 12 months. They export everywhere in the world and still have a stall at Borough Market in London.
An whole cheese wheel prices from €100 to €200 (£87-175.)
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