Ubriaco al Prosecco DOC is a cows milk semi-hard cheese from Veneto, Italy cured in grape pressings from the making of Prosecco.
Key Facts
Details
A Different Kind of Drunken Cheese
Production and Affinage
Texture and Flavour
Pairing Suggestions
Dietary
Key Facts
Origin: Treviso, Veneto, Italy
Milk: Cow
Rennet Type: Animal rennet
Style: Semi-hard / drunken cheese
Classification: Artisan
Shelf Life: 7 - 10 days, this cheese is cut to order
Goes well with:Italian Prosecco, olives, pickled peppers, flatbread
Similar cheeses:Section28 Sunrise or Perenzin Capra di Ubriaco al Traminer
Details
Ubriaco al Prosecco is a refined variation of the traditional Italian “drunken cheese,” produced in the Veneto region by Moro Formaggi. Instead of being aged with red grape pomace, this version is matured with Prosecco grape must and skins, giving the cheese a brighter, more floral personality while preserving the rustic charm of the Ubriaco tradition.
Elegant yet approachable, Ubriaco al Prosecco combines the savoury richness of aged cow’s milk cheese with the freshness and aromatic lift associated with northern Italy’s famous sparkling wine culture.
Origins and Tradition
The tradition of Ubriaco cheeses originates from the rural areas of Treviso and Veneto, where cheeses were historically hidden beneath fermenting grape pomace during wartime and harvest seasons. Over time, producers realised the wine residues not only protected the cheese but also transformed its flavour and aroma.
At Moro Formaggi, affineur Sergio Moro has spent decades reviving and refining these historic ageing techniques, using wine, marc, herbs, hay, and spirits to create cheeses deeply connected to Veneto’s agricultural heritage.
Ubriaco al Prosecco is one of the lighter and more elegant expressions of this tradition.
A Different Kind of Drunken Cheese
Where Ubriaco Rosso is deep and brooding, Ubriaco al Prosecco is bright and celebratory. It captures the lighter side of Veneto’s wine culture while preserving the rustic soul of traditional drunken cheeses.
Elegant, aromatic, and unmistakably Italian, it is a cheese that feels perfectly at home beside a glass of sparkling wine.
Production and Affinage
Milk: Pasteurised cow’s milk
Style: Semi-hard, wine-aged cheese
Ageing: Several months
Refinement: Matured with Prosecco grape must and pomace
The wheels are wrapped or aged in the aromatic remains of Prosecco production, allowing the rind to absorb delicate floral and fruity notes while maintaining the integrity of the cheese itself.
Texture and Flavour
Texture: Firm yet supple, with a smooth and slightly elastic paste that becomes more friable as it ages.
Flavour: Balanced and aromatic, combining buttery and savoury dairy notes with delicate hints of white grape, orchard fruit, and gentle fermentation. Compared to Ubriaco Rosso, the profile is lighter, fresher, and more elegant.
Aroma: Floral, fruity, and lightly vinous, with subtle notes reminiscent of sparkling wine cellars and fresh grape skins.
