Ubriaco al Prosecco DOC

Fragrant, fruity and gently winey, with a semi-hard paste matured in Prosecco grape must and skins.

Ubriaco al Prosecco is made in Veneto by Formaggi Moro. It belongs to Italy’s family of “drunken cheeses”, where the rind is matured in grape material after cheesemaking to bring wine aromas into the cheese.

Origin: Treviso, Veneto, Italy
Milk: Pasteurised cow’s milk
Style: Semi-hard wine-aged cheese
Texture: Firm, moist and supple
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Savoury cheese flavours are lifted by white-grape, floral and gently fermented notes from the Prosecco treatment.

Serve with olives, pickled peppers, flatbread or cured meat.

Prosecco is the obvious pairing, but dry white wine or light aperitif-style drinks also work well.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Ubriaco Rosso
For a darker, fruitier red-wine version of the style.

The tradition of “drunken” cheese comes from Veneto, where cheese and winemaking have long existed side by side during harvest season.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet; matured with Prosecco grape must and skins.