53

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, which means drunk in Italian, honors these pioneers. Sergio bathes the cheese for 40 hours in his personal mix of wine must comprised of Cabernet, Merlot and Raboso to form a rough, violet rind which still has remnants of grape seeds and leaves. It is sweet with a fruity finish and has a fragrant aroma. 1/15#

Click for Nutritional Info