Inebriated cheeses are special and unique dairy products, obtained through an ageing technique called inebriation. This process involves soaking the cheeses in vats of fresh, not yet pressed marc to give them a different colour and a special aroma, depending on the type of marc used.
The practice of intoxication seems to date back to medieval wars, when peasants hid cheeses under the marc to protect them from hungry soldiers. Once the threat was over, the cheeses were retrieved and their special flavour noted and appreciated, the custom of maturing cheeses in the marc was born even when they were not around the soldiers.
With the passage of time, intoxication became a refined and sought-after treatment, which today accompanies wine cheeses in many high-quality gastronomic preparations.
Cheeses such as Millefoglie al Marzemino by Latteria Perenzin, Rossini by Arrigoni Battista and Birbablu by Caseificio Rosso are examples of products born from this innovative practice, which combines tradition and experimentation to offer the palate a unique and satisfying experience.
