Ubriaco has an ancient tradition, dating back to times when oil to treat the outer rind was scarce and expensive, forcing the cheese maker to fall back on grape pomace and must. The cheese was thus made from the end of September to early November. Curd is obtained by heating the milk for about half an hour. It is then broken up into granules the size of a grain of rice and cooked for 15 more minutes. After the whey has been drained off, the curd is transferred to hoops. Next, it is salted and twenty days later the rounds are placed under fresh pomace from black grapes. The varieties used are Raboso, Cabernet and Merlot. They will stay there for about two days, and are continually sprinkled with wine from the press. After this, the cheese is ready for the table, but it may also be matured for one or two months. Recommended Use: Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. It is best served in crumbles or shavings with a glass of Prosecco or any aged, red wine.
Product of Italy
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