Affogato di Sabbionara

Description:

Affogato all'Enantio made by the Dairy Cooperative of the same name, is the result of the union of two local products which have always belonged to the Lower Vallagarina: the local cheese and local cheese from the alpine pastures in particular, with Enantio Terra dei Forti wine. It is made by soaking the cheese in the wine for a period of 15-20 days, keeping it at a constant temperature of above 25°C. The cheeses have to be turned over daily to allow them to absorb the wine evenly. At the end of the process, the rind is opaque and purplish, with a delicate fruity scent that rejuvenates and improves the cheese, the paste takes on a particular softness and also takes on a fruity and aromatic smell, with a strong flavour which can become slightly sharp with the continuation of curing

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