Ubriaco al Ribolla Gialla
Prolific cheesemaker and affineur Sergio Moro is the creator of this new variation on Ubriaco cheese, which he typically soaks in local wines and beers. He takes a cow’s milk cheese and soaks it in Ribolla Gialla, a fruity and mineral white wine from the region of Friuli-Venezia Giulia. He ages the cheese for 15 months and tops it with grapes, cornflower, and calendula. Preorder only.