Ubriaco Rosso
- Producer
- Various
- Country
- Italy
- Region
- Veneto
- Size
- 12-14 ins diameter, 3-4 ins high
- Weight
- 13 lbs
- Website
- Milk
- Cow
- Classification
- Hard
- Rennet
- Animal
- Rind
- Flavored
Back in the days when cheese production coincided with the grape harvest, and oils used to protect rinds during aging were harder to find, makers in the Veneto region of Italy created this "drunken," or ubriaco, cheese.
The name of the cheese—which is still made today—references the application of grape must or fortified wine to its rind while aging, a practice that both protects and flavors the wheel. After production, firm cow's milk cheeses are soaked in the grape must of cabernet, merlot, and rabesco grapes. At approximately three weeks of age, the wheels are then soaked in a brandy made from the residue of the black grapes after they've been pressed.
Tasting Notes
This unusual production process results in a cheese that has a delicate flavor and a fragrant aroma. Its paste is firm and moist, with a slightly crumbly texture. Apart from the alcoholic flavor imparted by the grapes, you might notice a bite reminiscent of pineapple.
Pairings
Ubriaco is delicious when grated on a plate of bresaola and eaten with arugala.
