Red wine washed 'drunken' cheese fro the Veneto.
 
This Cow’s milk cheese carries a serious punch of flavour. This is because the wheels are immersed for about two months in tuns full of the local red wine. Strongly aromatic with an aftertaste of cherries and strawberries. 
 
NB The process involves the use of lysozyme, derived from EGG  and SULPHITES within the wine.