An ubriacatura or drunken cheese, this semi hard buffalo milk cheese is a tribute to the region. Latteria Perenzin is located at the foot of the Prosecco hills in Venuto, a UNESCO World Heritage site and the Glera grape is the predominant variety that must be used in the production of DOCG Prosecco.
Local buffalo milk sourced from the Veneto region is used to make this natural rinded pressed curd cheese which is matured in the underground cellars for around 5 months.
Organic Glera marc, the residual solids after the grapes have been pressed, sourced from the nearby Perlage Winery, is then applied to the rind of the cheese. The thin rind allows the Glera marc to infuse the rich, dense paste with mellow wine aromas, bringing hints of cellar, wood and grappa.
