Ciock

For five generations, the Perenzin family have made cheese in Treviso, nestled in the hills just North of Conegliano’s famous vineyards. This area holds a unique history of “Hidden Cheeses”, buried in grapes, hay, or dugout pits – anything for cheesemakers to keep their wares secretly stowed away from the eyes of thieves and tax collectors. Veneto is also known for its ubriacco (“drunken”) cheeses, submerged in a heady bath of the local wines that has brought the region worldwide recognition. Ciock is a nod to both traditions, ripened in Cabernet and Merlot marc which lends the organic cows’ milk cheese a delightfully fruity and boozy aroma. The taste is like a love letter from Italy, matching the heady aroma with approachable milkiness, moreish acidity, and a peppery finish.

*A whole Ciock weighs approximately 2.5kg. Smaller weights are a cut of a whole cheese.