{"product_id":"ubriaco-al-prosecco-doc","title":"Ubriaco al Prosecco DOC","description":"\u003cp\u003eUbriaco al Prosecco DOC is a cows milk semi-hard cheese from Veneto, Italy cured in grape pressings from the making of Prosecco.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e  Treviso, Veneto, Italy\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eSemi-hard \/ drunken cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days, this cheese is cut to order\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eItalian Prosecco, olives, pickled peppers, flatbread\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eSection28 Sunrise or Perenzin Capra di Ubriaco al Traminer\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/La_Casearia_Carpenedo_Ubriaco_al_Prosecco_Harper_and_Blohm_Cheese_shop.pdf?v=1649298852\"\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"95\" data-end=\"485\"\u003eUbriaco al Prosecco is a refined variation of the traditional Italian “drunken cheese,” produced in the \u003cstrong data-start=\"199\" data-end=\"216\"\u003eVeneto region\u003c\/strong\u003e by \u003cstrong data-start=\"220\" data-end=\"261\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eMoro Formaggi\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e. Instead of being aged with red grape pomace, this version is matured with \u003cstrong data-start=\"337\" data-end=\"370\"\u003eProsecco grape must and skins\u003c\/strong\u003e, giving the cheese a brighter, more floral personality while preserving the rustic charm of the Ubriaco tradition.\u003c\/p\u003e\n\u003cp data-start=\"487\" data-end=\"689\"\u003eElegant 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.\u003c\/p\u003e\n\u003chr data-start=\"691\" data-end=\"694\"\u003e\n\u003cp data-section-id=\"1xfvo3g\" data-start=\"696\" data-end=\"723\"\u003e\u003cstrong\u003eOrigins and Tradition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"725\" data-end=\"1047\"\u003eThe tradition of \u003cem data-start=\"742\" data-end=\"751\"\u003eUbriaco\u003c\/em\u003e cheeses originates from the rural areas of \u003cstrong data-start=\"795\" data-end=\"817\"\u003eTreviso and Veneto\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003cp data-start=\"1049\" data-end=\"1281\"\u003eAt \u003cstrong data-start=\"1052\" data-end=\"1069\"\u003eMoro Formaggi\u003c\/strong\u003e, affineur \u003cstrong data-start=\"1080\" data-end=\"1095\"\u003eSergio Moro\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp data-start=\"1283\" data-end=\"1372\"\u003eUbriaco al Prosecco is one of the lighter and more elegant expressions of this tradition.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1djf8cz\" data-start=\"2658\" data-end=\"2698\"\u003eA Different Kind of Drunken Cheese\u003c\/h3\u003e\n\u003cp data-start=\"2700\" data-end=\"2907\"\u003eWhere 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.\u003c\/p\u003e\n\u003cp data-start=\"2909\" data-end=\"3031\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eElegant, aromatic, and unmistakably Italian, it is a cheese that feels perfectly at home beside a glass of sparkling wine.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr data-start=\"1374\" data-end=\"1377\"\u003e\n\u003ch3 data-section-id=\"egsuyz\" data-start=\"1379\" data-end=\"1408\"\u003eProduction and Affinage\u003c\/h3\u003e\n\u003cul data-start=\"1410\" data-end=\"1584\"\u003e\n\u003cli data-section-id=\"1szjs3w\" data-start=\"1410\" data-end=\"1446\"\u003e\n\u003cstrong data-start=\"1412\" data-end=\"1421\"\u003eMilk:\u003c\/strong\u003e Pasteurised cow’s milk\u003c\/li\u003e\n\u003cli data-section-id=\"rtc13f\" data-start=\"1447\" data-end=\"1489\"\u003e\n\u003cstrong data-start=\"1449\" data-end=\"1459\"\u003eStyle:\u003c\/strong\u003e Semi-hard, wine-aged cheese\u003c\/li\u003e\n\u003cli data-section-id=\"86vaco\" data-start=\"1490\" data-end=\"1520\"\u003e\n\u003cstrong data-start=\"1492\" data-end=\"1503\"\u003eAgeing:\u003c\/strong\u003e Several months\u003c\/li\u003e\n\u003cli data-section-id=\"9omwez\" data-start=\"1521\" data-end=\"1584\"\u003e\n\u003cstrong data-start=\"1523\" data-end=\"1538\"\u003eRefinement:\u003c\/strong\u003e Matured with Prosecco grape must and pomace\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1586\" data-end=\"1779\"\u003eThe 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.\u003c\/p\u003e\n\u003chr data-start=\"1781\" data-end=\"1784\"\u003e\n\u003ch3 data-section-id=\"10jr2jr\" data-start=\"1786\" data-end=\"1811\"\u003eTexture and Flavour\u003c\/h3\u003e\n\u003cp data-start=\"1813\" data-end=\"1923\"\u003e\u003cstrong data-start=\"1813\" data-end=\"1825\"\u003eTexture:\u003c\/strong\u003e\u003cbr data-start=\"1825\" data-end=\"1828\"\u003eFirm yet supple, with a smooth and slightly elastic paste that becomes more friable as it ages.\u003c\/p\u003e\n\u003cp data-start=\"1925\" data-end=\"2158\"\u003e\u003cstrong data-start=\"1925\" data-end=\"1937\"\u003eFlavour:\u003c\/strong\u003e\u003cbr data-start=\"1937\" data-end=\"1940\"\u003eBalanced 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.\u003c\/p\u003e\n\u003cp data-start=\"2160\" data-end=\"2287\"\u003e\u003cstrong data-start=\"2160\" data-end=\"2170\"\u003eAroma:\u003c\/strong\u003e\u003cbr data-start=\"2170\" data-end=\"2173\"\u003eFloral, fruity, and lightly vinous, with subtle notes reminiscent of sparkling wine cellars and fresh grape skins.\u003c\/p\u003e\n\u003chr data-start=\"2289\" data-end=\"2292\"\u003e\n\u003ch3 data-section-id=\"sbncnn\" data-start=\"2294\" data-end=\"2319\"\u003ePairing Suggestions\u003c\/h3\u003e\n\u003cp data-start=\"2321\" data-end=\"2364\"\u003eUbriaco al Prosecco pairs beautifully with:\u003c\/p\u003e\n\u003cul data-start=\"2365\" data-end=\"2477\"\u003e\n\u003cli data-section-id=\"1s4jubj\" data-start=\"2365\" data-end=\"2400\"\u003eProsecco or dry sparkling wines\u003c\/li\u003e\n\u003cli data-section-id=\"ehv8kv\" data-start=\"2401\" data-end=\"2452\"\u003eCrisp white wines such as Pinot Grigio or Soave\u003c\/li\u003e\n\u003cli data-section-id=\"xvgnqp\" data-start=\"2453\" data-end=\"2477\"\u003eLight farmhouse ales\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2479\" data-end=\"2495\"\u003eServe alongside:\u003c\/p\u003e\n\u003cul data-start=\"2496\" data-end=\"2616\"\u003e\n\u003cli data-section-id=\"no6n8k\" data-start=\"2496\" data-end=\"2528\"\u003eFresh pears or white peaches\u003c\/li\u003e\n\u003cli data-section-id=\"vdlv21\" data-start=\"2529\" data-end=\"2558\"\u003eProsciutto di San Daniele\u003c\/li\u003e\n\u003cli data-section-id=\"1wad5g9\" data-start=\"2559\" data-end=\"2589\"\u003eToasted almonds or walnuts\u003c\/li\u003e\n\u003cli data-section-id=\"1mz9mq5\" data-start=\"2590\" data-end=\"2616\"\u003eCrusty bread or grissini\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2618\" data-end=\"2651\"\u003eExcellent as an aperitivo cheese.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet, (cheese ripened in Prosecco wine Marc)\u003cbr\u003e\u003c\/p\u003e","brand":"Formaggi Moro","offers":[{"title":"200g","offer_id":42189245153437,"sku":null,"price":15.6,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":42189245186205,"sku":"0","price":39.0,"currency_code":"AUD","in_stock":false},{"title":"750g","offer_id":42189245218973,"sku":"0","price":78.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/ubriacolprosecco.jpg?v=1779339406","url":"https:\/\/www.ksfromagerie.au\/products\/ubriaco-al-prosecco-doc","provider":"KS Fromagerie","version":"1.0","type":"link"}