The best Italian drunk cheeses

Drunk cheeses are a real specialty in the Italian dairy scene. The nice name given to it is really close to reality: in fact, to get a cheese drunk you literally have to throw it into tanks full of fresh pomace, just spilled and unsqueezed. The shape absorbs large amounts of liquid from the must that reaches the heart of the cheese. The result is a sensational refinement, with a unique taste, color and aroma! Our drunken cheeses are Italian and come from excellent, award-winning dairies. In short, these are not just cheeses, they are real works of art! We have taken you through the forms of cheese created by dairy artisans who are doing school around the world.

How do we ship Drunk Cheeses

Spaghetti & Mandolino has always been synonymous with quality: we are the only e-commerce in Italy that guarantees, for sale online, only excellent drunk cheeses and that, as such, deserve a standard shipment and packaging that preserves the integrity and freshness of each cheese thanks to special freshness-saving packages!

Have you ever thought that it could be so easy to find for sale online and buy these rare delicacies at the right price? Yes, because here we are talking about products that are very difficult to find and even with a limited edition. Drunk cheeses are nothing more than aged cheeses that are aged under fine wine pomace, so they need maturing first and then the aging period. The immersion duration varies from 8 to 10 days for mature cheeses, and about 30 days for aged cheeses. Once extracted, they are dried and cleaned, then left to age for another 15 or 30

Drunk cheeses: a bit

Not all cheese processes are studied and tested, and in the case of &' cheese intoxication we are faced with a fatality, one of those cases in which &' man had to make a virtue out of necessity, creating, without wanting it, a real myth of world dairy production. In fact, it is said that during the First World War, in the Left Piave Trevigiana, during the retreat of Caporetto, to hide the forms of cheese from hungry Austro-Hungarians, these were hidden under a pile of pomace, considered waste material and therefore not subject to searches. After the dangers, the shapes were recovered and these had in the meantime changed color and texture. This unusual maturation made the cheese much tastier, with a taste between spicy and fruity.