A cow's milk cheese of semi-hard consistency from the Alpine foothills, Millefoglie Al Marzemino is based on a Montasio recipe. The method of aging the cheese is inspired by the centuries-old custom of hiding cheeses in fermenting grape must, to conceal them from raiders in time of war or from the master's accounting ledger. Uniformly textured with a few pea-sized eye holes, it is pierced with large needles, in the traditional manner of making air vents in blue cheese. Millefoglie is soaked in red grape must for 10 days, drizzling into the core of the cheese and infusing it with a rich wine flavor. Grape residues cling to the characteristically dark rind, which is dried thoroughly, leaving a reddish hue behind.