Imbriago cheese, an intoxicating specialty of Treviso

Shades

The cheese remains in contact with the marc-mostly red-for up to a month and gains in color especially in the undercrust and more widely in aroma. In recent years producers have then differentiated the maturation by individual grape variety (Cabernet, Merlot, Raboso) while also resorting to white varieties (Prosecco, Verduzzo). The result is a tasting product, no more and no less than is the case with the named wines.

The typicality of this product thus lies more in the maturation than in the cheese used, which can indifferently be an Asiago or a Montasio, not to mention the many local medium-aged cheeses: what makes the difference is precisely the pomace, which can also be Clinto or Fragolino, two wines of ancient peasant tradition, both of unmistakable aroma, which today are produced only at the family level.

By virtue of necessity

In October 1917 the Italian army was taken by surprise by the Austrian offensive that led to the defeat of Caporetto and the precipitous retreat to the Piave River line. The territories east of the river would remain in enemy hands for an entire year, exposing the local populations to painful coexistence with the occupying troops. Between history and legend, it will be this state of affairs that will inspire the expedient of hiding the cheese under the piles of residual marc from the recent harvest.