This semi hard cheese is made with goats milk from the foothills of the Italian Alps. Semi mature wheels are macerated for 10 days in Traminer grape must, which imparts a floral, mild wine-like flavour. Some of the grape skins are retained on the rind, creating a talking point and striking visual element to any cheese board.
A little history about Perenzin
This cheese is made in Bagnolo, south of Veneto, by the Perenzin family firm who have been making traditional cheese for five generations. Modern technology and production processes sit side by side with the family’s commitment to tradition and sustainability. Their organic certification goes back to 1987, making them early pioneers regarding organic milk processing. Capra di Ubriaco al Traminer is inspired by the centuries-old custom of hiding cheese in fermenting grape must to conceal the cheese from raiders in time of war or from the master’s accounting ledger. Ubriaco translates to ‘drunken’, a common group name for cheeses cured in wine and must.
