Hailing from Treviso, a town in the Veneto region of Northern Italy, drunken cheese is traditionally made from cow’s milk, which is aged for around 18 months in grape must, the last six months of which the cheese is soaked in barrels of red local wine. This ‘soaking’ process is called ‘ubriacatura’. History tells that it is likely to have developed during World War One. Local needed to hide their precious cheeses from hordes of hungry soldiers, so they decided to stash them away in barrels of wine.
Gioia Cheese’s main resource is excellent organic cow milk. Through the years we traveled to Jawa, in the Malang area, and found our trusted non-intensive farms, where cows are only grass-fed with no antibiotics.
No preservatives, chemicals or speed up agents are involved in the production process. We only use non-animal rennet which makes our cheeses not only 100% natural, but also totally suitable for vegetarians.