Affogato di Sabbionara originates from the union of two native, typical of lower Vallagarina land products: it is a local cheese made in “malga” i.e. the typical alpine pasture dairies which is then “affogato” i.e. “drawned” in Enantio “Terra dei Forti” red wine for 15-20 days. At the end of this process the rind becomes red-purple and the cheese acquires a distinctive, aromatic taste.