The cheese called Affogato all'Enantio is produced by the Caseificio Sociale di Sabbionara dairy and is the result of two products linked to Vallagarina i.e. the Nostrano Sabbionara cheese and the Nostrano di Malga Casat del Baldo in particular, with the Enantiowine.
The cheese is steeped in the wine for about 20 days, and the cheeses are turned over every day to ensure even absorption of the liquid. At the end of the process the rind is opaque and purplish and the texture is especially soft and has a fruity and aromatic fragrance.
The flavour becomes increasingly tangy as the ageing proceeds.