Produced in the province of Treviso, Perbacco is a table cheese made from processed cow’s milk. It requires  at least one year to season. The colouration of the rind is due to a long rest covered with red wine in vats for at least six months.  This treatment, called “ubriacatura” (meaning drunkenness), gives the rind  a dark burgundy colour.

The paste has a firm and crumbly  texture and the flavour is aromatic, spicy pleasant and inviting. Great sprinkled with acacia honey.