Pasteurised whole cow's milk. Ubriaco cheese's roots lie in the traditions of the Veneto's production methods, where local dairy farmers would wet the rinds of the cheeses with the remnant grape skins left from the wine-making process. It is also said that during WWI the farmers hid their cheese in large vats of grape musts. The result is a cheese that takes on a lot of the characteristics of red wine. The cheese has a rich aroma and flavours are warm, fruity, with subtle hints of raisins.

Best served with an aged red wine and with fresh figs or jam.

Cow. Veneto. Pasteurised.