Ubriaco al Prosecco DOC

Ubriaco al Prosecco DOC is a cows milk semi-hard cheese from Veneto, Italy cured in grape pressings from the making of Prosecco. Key Facts Origin: Treviso, Veneto, Italy Milk: Cow Rennet Type: Animal rennet Style: Semi-hard / drunken cheese Classification: Artisan Shelf Life: 7 - 10 days, this cheese is cut to order Goes well with: Italian Prosecco, olives, pickled peppers, flatbread Similar cheeses: Section28 Sunrise or Perenzin Capra di Ubriaco al Traminer Details Ubriaco al Prosecco is a refined variation of the traditional Italian “drunken cheese,” produced in the Veneto region by Moro Formaggi. Instead of being aged with red grape pomace, this version is matured with Prosecco grape must and skins, giving the cheese a brighter, more floral personality while preserving the rustic charm of the Ubriaco tradition. Elegant yet approachable, Ubriaco al Prosecco combines the savoury richness of aged cow’s milk cheese with the freshness and aromatic lift associated with northern Italy’s famous sparkling wine culture. Origins and Tradition The tradition of Ubriaco cheeses originates from the rural areas of Treviso and Veneto, where cheeses were historically hidden beneath fermenting grape pomace during wartime and harvest seasons. Over time, producers realised the wine residues not only protected the cheese but also transformed its flavour and aroma. At Moro Formaggi, affineur Sergio Moro has spent decades reviving and refining these historic ageing techniques, using wine, marc, herbs, hay, and spirits to create cheeses deeply connected to Veneto’s agricultural heritage. Ubriaco al Prosecco is one of the lighter and more elegant expressions of this tradition. A Different Kind of Drunken Cheese Where Ubriaco Rosso is deep and brooding, Ubriaco al Prosecco is bright and celebratory. It captures the lighter side of Veneto’s wine culture while preserving the rustic soul of traditional drunken cheeses. Elegant, aromatic, and unmistakably Italian, it is a cheese that feels perfectly at home beside a glass of sparkling wine. Production and Affinage Milk: Pasteurised cow’s milk Style: Semi-hard, wine-aged cheese Ageing: Several months Refinement: Matured with Prosecco grape must and pomace The wheels are wrapped or aged in the aromatic remains of Prosecco production, allowing the rind to absorb delicate floral and fruity notes while maintaining the integrity of the cheese itself. Texture and Flavour Texture: Firm yet supple, with a smooth and slightly elastic paste that becomes more friable as it ages. Flavour: Balanced and aromatic, combining buttery and savoury dairy notes with delicate hints of white grape, orchard fruit, and gentle fermentation. Compared to Ubriaco Rosso, the profile is lighter, fresher, and more elegant. Aroma: Floral, fruity, and lightly vinous, with subtle notes reminiscent of sparkling wine cellars and fresh grape skins. Pairing Suggestions Ubriaco al Prosecco pairs beautifully with: Prosecco or dry sparkling wines Crisp white wines such as Pinot Grigio or Soave Light farmhouse ales Serve alongside: Fresh pears or white peaches Prosciutto di San Daniele Toasted almonds or walnuts Crusty bread or grissini Excellent as an aperitivo cheese. Dietary Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet, (cheese ripened in Prosecco wine Marc)