Formaggio Ubriacato
Originariamente, un bagno di qualche giorno nel mosto di vino era un metodo tipicamente veneto per facilitare la conservazione dei formaggi.
Today, this technique is mainly practiced to impart particular aromas to the product.
La tecnica si è diffusa in molte parti d’Italia, ma ha avuto origine proprio nel Trevigiano.
Ubriaco Rosso, the most classic of the drunkards, is made from Friulian dairy cheeses briefly immersed in red Merlot pomace.
The must is not absorbed by the cheese, but rather imbues it with its aroma, which subsequent careful maturation makes even more pronounced.
Download product sheetCharacteristics
Region
Milk Origin
Appearance
The ivory or straw-colored paste is compact, elastic, with slight holes. The rind is dark purple.
Taste
intense, spicy, with rich fruity notes of wine
Pairings
Aged red wines. Spicy fig jam. Dolcetto wine jelly. Homemade bread.
Technical specifications
| Milk | cow's milk, raw or pasteurized, skimmed milk |
|---|---|
| Processing | artisanal and industrial |
| Cheese paste | cooked, pressed |
| Salting | brine |
| Seasoning | 2-6 months |
| Production | autumnal and winter |
| Fat | 40% Mgss |
| Weight | 5-9 kg |
| Diameter | diameter 30-40 cm, h. 6-10 |
| Producers | diameter 30-40 cm, h. 6-10 |
| Whole Cheese Code | 340F251 |
| Cutted Cheese Code | 340F250 |
