Inbriago cheese

Inbriago cheese is a Veneto specialty that combines the dairy and wine-making traditions. The name “inbriago” (ubriaco in Venetian dialect) comes from the aging technique: the cheese is soaked in the residual marc from wine making, typically from red grapes such as Raboso or Merlot, for a period that can range from 20 to 60 days. This process gives the rind a purplish color and the cheese an intense aroma of wine and spices. The paste is firm, with an initially sweet flavor that evolves into more aromatic and slightly tannic tones. It is mainly eaten at the table, accompanied by rustic bread, dried fruit or compote. Inbriago originated from peasant practices of preservation during the grape harvest, when the pomace was used to protect the cheeses. Today it is a refined product, sought after in typical delicatessens and markets, and represents the perfect meeting of two Venetian excellences: wine and cheese.