Milk: Pasteurized cow
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.