Cheese Ubriaco

Formaggio Ubriaco is one of the most original inventions of Italian cheesemaking: born in Veneto, probably in the province of Treviso, during the First World War. According to the most widely cited legend, Venetian farmers hid their cheese wheels under fresh grape pomace to protect them from the retreating Austro-Hungarian soldiers, and when they retrieved them weeks later they discovered the cheese had acquired an extraordinary aroma and colour. The Ubriaco has become one of the most recognisable and original cheeses of Veneto, with an artisan production continuing in the cellars and dairies of the Trevigiano and Vicentino regions. The technique is precise: a base cheese with a minimum of 60 days ageing is selected - usually Montasio, Asiago or a Trevigiano latteria - and immersed in fresh pomace from local grape varieties, traditionally Raboso del Piave, Cabernet or Merlot, for a period ranging from 8 to 30 days. The rind absorbs the colour of the pomace - dark purple for red grapes, intense yellow for white - and becomes edible, fragrant and slightly tannic. The paste softens during the drunkenness and acquires fruity notes of strawberry, sour cherry and fermented wine.

• Temperature: 8-12 degrees C in a cool pantry or in the vegetable drawer of the fridge
• The purple rind is edible: do not remove it, it is part of the organoleptic experience
• Wrap in cheese paper; do not seal in cling film
• Use within 3-4 weeks of purchase; the aromatic profile is volatile

In the kitchen: On a board with acacia honey, toasted walnuts and fresh grapes - the fruitiness of the wine dialogues with the sweetness and tannins. Melted over polenta or on toasted wholegrain bread croutons. As a filling for ravioli or savoury tarts with ricotta and herbs. Paired with Prosecco DOC for a fresh-fruity contrast or Raboso del Piave for a territorially coherent pairing.

Formaggio Ubriaco is recognised as a Traditional Agri-food Product (PAT) of Veneto and its production is protected by the Trevigiano cheese tradition, without a European PDO or PGI but with codified production methods. Some premium versions are produced by dairies certified according to ISO food safety standards.

Product information

• Allergens: cow's milk; sulphites (from pomace - check label)
• Lactose: residue depending on the ageing of the base used
• Gluten: absent
• Pregnancy: check for raw milk in the base; sulphites to be noted
• Vegan/vegetarian: not suitable (animal rennet)