Formajo Inbriago


According to legend, during their retreat to the Piave, following the defeat of Caporetto, the country farmers from the left bank of the Piave river in the province of Treviso, decided to bury the cheese forms left at home to mature under some marcs from wine production, considered a waste material and therefore of little interest, in an attempt to hide their meagre food rations from the ravenous Austro-Hungarian troops. The purpose of this “treatment” was merely to save them from being ransacked by the occupying troops and the farmers would never have dreamt that the results would be not only acceptable but indeed so unique and interesting that this procedure would henceforth be adopted for certain kinds of mature cheese, becoming one of the most refined and renowned maturation techniques.

The rind actually assumes a violet hue, thanks to the marcs in which it is immersed, the dough takes on a special softness and its colour is somewhere between white and straw yellow, its aromatic taste is a mixture of spicy and fruity. Obviously, best results are only obtained if the cheese undergoing maturation is of top quality, already mature and completely free from imperfections. In order to gain the best possible aroma and taste the forms must be completely covered in wine and soft marcs and the soaking time varies according to the maturation time of each cheese. Necessity and the pragmatism of the country farmer led to the discovery of one of the most typical and refined maturation techniques , which has now become a symbol of the tradition and quality of dairy products from the Treviso area.

Formajo Inbriago Bianco
This technique is so closely linked to the local territory that it could not exclude one of the best known wine products of recent times: the Glera grape variety, the main one used to produce Prosecco wine.  So this excellent wine from the hills of Valdobbiadene and Conegliano is used in the maturation process, giving the cheese a sophisticated aroma, colours and a delicate aromatic taste which have brought it just as much appreciation as the famous wine.


Table cheese, produced with cow’s milk. Its special characteristic is that following a long period of maturation it is placed directly into red wine or into Glera wine in the case of “white” maturation. This procedure gives the rind its typical red wine colour, or a lovely amber hue if Glera wine is used. The distinctive aromas of the wine are absorbed by the cheese and its dough softens while remaining compact with sparse small holes.

Cow’s milk, milk enzymes, salt, rennet, lysozyme E1105 (natural protein from egg extract). 
Non edible rind treated with wine and/or marcs.

Compact, soft straw white to yellow dough with sprinkling of holes. Rough rind of a golden or violet colour varying according to the wine or marcs used in maturation.

Pronounced and aromatic, slightly spicy, pleasant, very distinctive.

Cheese which has already matured for 10 to 12 months is left to rest in wine for a period which varies according to environmental conditions and the characteristics of the wine.

Physical characteristics
Cylindrical form with flat faces of 30 to 32 cm diameter, height of 5 to 6 cm.
Weight between 5 and 6 kg.

Specifications and nutritional information
Water content 35% approx
Fat content total   26% approx
Fat content dry 45% approx
Protein 28% approx
Calorie content 440 Kcal

Microbiological analysis
Staphylococcus aureus <1,000 ufc/g
Escherichia Coli <1,000 ufc/g
Salmonella PP absent in 25 g
Lysteria monocytogenes absent in 25 g

Conservation and storage
Store in a cool dry place.

Transport temperature
Must be transported at a temperature between +4° and +12° C.

Vacuum-packed forms: six layers of eight forms.  Boxed: seven layers of six boxes.

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