Its name translates from German into "wine cheese", but actually from the
northern Alto-Adige region of Italy. The local Lagrein wine with added herbs and garlic and pepper is used to soak the cheese for 5 days. This flavor penetrates the pasteurized cow's milk and the result 6 weeks later is an irregular, finely holed cheese with a
creamy smooth paste that is reminiscent of the French Gaperon.
northern Alto-Adige region of Italy. The local Lagrein wine with added herbs and garlic and pepper is used to soak the cheese for 5 days. This flavor penetrates the pasteurized cow's milk and the result 6 weeks later is an irregular, finely holed cheese with a
creamy smooth paste that is reminiscent of the French Gaperon.
