This delicious cow’s milk cheese was created by farmers in the Piave region of Veneto, who preserved their cheese by immersing it in fermenting wine must during the grape harvest. Ubriaco del Piave is bathed for 40 hours in Sergio’s personal mix of wine or must or both. He uses seasonal varieties, which is often comprised of Cabernet, Merlot, Clinton and Raboso. This creates a violet rind which has remnants of grape seeds and leaves. Aged a minimum of 4 months, it is sweet with a fruity finish and fragrant aroma. 1/15#

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