L'Ubriaco - Drunk Cheese

Ubriaco cheese, which translates as “drunken” cheese, from Treviso, in Veneto, Italy. The pasteurised cows’ milk cheese is aged for around 18 months, the last six months of which involve it being soaked in local wine – a process known as “ubriacatura”. The wines used are merlot, cabernet or raboso, each giving a slightly different finish. The wine speeds up the aging process and gives a spicy, fruity afterbite.