Formaggio Ubriacato

Originally, soaking cheese in wine must for a few days was a traditional Venetian method used to help preserve it.

Today, this technique is mainly practiced to impart particular aromas to the product.

The technique has spread to many parts of Italy, but it originated in the Treviso area.

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.