The invention relates to soaking cheeses in wine or any other alcoholic beverage. The technical device is at the initiative of the operator, who can either carry out the operation in an artisanal way, with cheese and wine in accordance with the proportion which is that of a liter of wine for a kilo of cheese , or to carry out a manufacturing of larger scale, of industrial type, consequently of which the industrialist will determine the forms and the dimensions of the vats as well as the system of immersion of cheeses which will be specifically intended for them. There may be occasional manual intervention or not, or no manual intervention. The main thing in the idea which is the subject of this patent being to fully or partially immerse a cheese in an alcoholic drink, nothing prevents the operator from carrying out tests to obtain a more or less pronounced taste from this immersion, in particular as to its duration, the methods or the drying time which follows it. We, Pascal REIGNIEZ, author of the idea and depositary of this patent, if he is unable to exploit his invention himself, reserves the right to negotiate the rights with any organization or all organizations or companies or enterprises, any third party or any other structure having legal personality who will show interest in this new idea and its exploitation. L'invention concerne le fait de tremper les fromages dans du vin ou toute autre boisson alcoolique . Le dispositif technique est à l'initiative de l'opérateur, qui peut soit effectuer l'opération de manière artisanale, avec un fromage et du vin selon le respect de la proportion qui est celle d'un litre de vin pour un kilo de fromage, ou de procéder à une fabrication de plus grande ampleur, de type industrielle, en conséquence de quoi l'industriel déterminera les formes et les dimensions des cuves ainsi que le système d'immersion des fromages qui leur sera spécifiquement destiné. IL peut y avori intervention manuelle ponctuelle ou non, o
