Ubriaco Rosso DOC is a cows milk semi-hard cheese from Veneto, Italy cured in grape pressings from the making of red wine.
Key Facts
Details
Origins and History
Pairing Suggestions
Production and Affinage
Texture and Flavour
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 red wine
Similar cheeses: Perenzin Capra di Ubriaco al Traminer
Details
A Cheese Bathed in Wine Tradition
Ubriaco Rosso is one of Italy’s most iconic “drunken cheeses,” produced in the Veneto region by Moro Formaggi, under the direction of affineur Sergio Moro. Made from pasteurised cow’s milk and aged in grape pomace and wine must, this semi-hard cheese develops a striking purple-red rind and a uniquely aromatic profile where cheese and wine meet in perfect balance.
The name Ubriaco literally means “drunken” in Italian—a reference to the traditional practice of bathing cheeses in fermenting grape must during harvest season.
Origins and History
The tradition of drunken cheeses dates back to the rural areas of Treviso and Veneto, particularly around Conegliano and Oderzo. According to local stories, during the First World War, farmers hid their cheeses beneath grape pomace (vinaccia) to protect them from Austrian raids. In doing so, they accidentally discovered that the grapes not only concealed the cheese, but also preserved and flavoured it beautifully.
Over time, this accidental technique became a celebrated regional tradition.
The Moro family has been working in dairy since 1930, originally collecting milk from local farms before turning fully toward cheesemaking after the war. In the 1980s, Sergio Moro revived old rural ageing techniques, refining cheeses using ingredients such as hay, ash, herbs, grappa, wine must, and grape marc.
Today, Moro Formaggi remains one of Italy’s benchmark affineurs for wine-aged cheeses.
Pairing Suggestions
Ubriaco Rosso pairs naturally with:
Aged Italian red wines
Amarone or structured Cabernet blends
Red ales or dark farmhouse beers
Serve with:
Fresh pears or figs
Bresaola and cured meats
Walnuts and rustic bread
Also excellent shaved over rocket (arugula) with olive oil and cured beef.
A Cheese Between Wine and Tradition
Ubriaco Rosso is more than a flavoured cheese—it is a reflection of Veneto’s agricultural culture, where wine and dairy have long existed side by side. Through old-world ageing techniques and careful affinage, Sergio Moro transforms a traditional mountain-style cheese into something deeply expressive, elegant, and unmistakably Italian.
A true “drunken cheese,” but one that remains remarkably refined.
Production and Affinage
Milk: Pasteurised cow’s milk
Style: Semi-hard, wine-aged cheese
Ageing: Around 8–10 months
Wine treatment: Soaked and matured in grape must and pomace from Raboso, Cabernet Franc, Cabernet Sauvignon, and Merlot
After production, the wheels are immersed in fresh grape must during harvest season, then later washed and refined using grape marc and wine residues. This process protects the rind while slowly infusing the cheese with fruity, vinous aromas.
Texture and Flavour
Texture: Firm yet moist, with a slightly crumbly texture that remains supple on the palate.
Flavour: Rich and aromatic, balancing savoury mountain-cheese notes with gentle sweetness and a delicate winey finish. Expect hints of dried fruit, fermented grapes, cellar notes, and even subtle pineapple-like brightness.
Aroma: Fragrant and vinous, with clear notes of red wine, grape skins, and aged dairy.
The wine treatment never overwhelms the cheese—instead, it adds complexity and elegance.
Dietary
Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet, (cheese ripened in Red wine)
