{"product_id":"ubriaco-rosso","title":"Ubriaco Rosso","description":"\u003cp\u003eUbriaco Rosso DOC is a cows milk semi-hard cheese from Veneto, Italy cured in grape pressings from the making of red wine.\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 red wine\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003ePerenzin Capra di Ubriaco al Traminer\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\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\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"text-base my-auto mx-auto [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"b0bcf22c-b086-4059-bcaf-020449e5198f\" dir=\"auto\" data-message-model-slug=\"gpt-5-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003cp data-section-id=\"1xyzuhs\" data-start=\"53\" data-end=\"92\"\u003e\u003cstrong\u003eA Cheese Bathed in Wine Tradition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"94\" data-end=\"521\"\u003eUbriaco Rosso is one of Italy’s most iconic “drunken cheeses,” produced in the \u003cstrong data-start=\"173\" data-end=\"190\"\u003eVeneto region\u003c\/strong\u003e by \u003cstrong data-start=\"194\" data-end=\"235\"\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, under the direction of affineur \u003cstrong data-start=\"269\" data-end=\"310\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSergio Moro\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\u003cp data-start=\"523\" data-end=\"689\"\u003eThe name \u003cem data-start=\"532\" data-end=\"541\"\u003eUbriaco\u003c\/em\u003e literally means \u003cstrong data-start=\"558\" data-end=\"571\"\u003e“drunken”\u003c\/strong\u003e in Italian—a reference to the traditional practice of bathing cheeses in fermenting grape must during harvest season.\u003c\/p\u003e\n\u003chr data-start=\"691\" data-end=\"694\"\u003e\n\u003ch3 data-section-id=\"jg69pk\" data-start=\"696\" data-end=\"721\"\u003eOrigins and History\u003c\/h3\u003e\n\u003cp data-start=\"723\" data-end=\"1150\"\u003eThe tradition of drunken cheeses dates back to the rural areas of \u003cstrong data-start=\"789\" data-end=\"811\"\u003eTreviso and Veneto\u003c\/strong\u003e, particularly around \u003cstrong data-start=\"833\" data-end=\"858\"\u003eConegliano and Oderzo\u003c\/strong\u003e. According to local stories, during the First World War, farmers hid their cheeses beneath grape pomace (\u003cem data-start=\"964\" data-end=\"974\"\u003evinaccia\u003c\/em\u003e) 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.\u003c\/p\u003e\n\u003cp data-start=\"1152\" data-end=\"1228\"\u003eOver time, this accidental technique became a celebrated regional tradition.\u003c\/p\u003e\n\u003cp data-start=\"1230\" data-end=\"1545\"\u003eThe Moro family has been working in dairy since \u003cstrong data-start=\"1278\" data-end=\"1286\"\u003e1930\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003cp data-start=\"1547\" data-end=\"1633\"\u003eToday, Moro Formaggi remains one of Italy’s benchmark affineurs for wine-aged cheeses.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"b0bcf22c-b086-4059-bcaf-020449e5198f\" dir=\"auto\" data-message-model-slug=\"gpt-5-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003ch3 data-section-id=\"sbncnn\" data-start=\"2711\" data-end=\"2736\"\u003ePairing Suggestions\u003c\/h3\u003e\n\u003cp data-start=\"2738\" data-end=\"2773\"\u003eUbriaco Rosso pairs naturally with:\u003c\/p\u003e\n\u003cul data-start=\"2774\" data-end=\"2879\"\u003e\n\u003cli data-section-id=\"k0xrqk\" data-start=\"2774\" data-end=\"2800\"\u003eAged Italian red wines\u003c\/li\u003e\n\u003cli data-section-id=\"1dshdl1\" data-start=\"2801\" data-end=\"2842\"\u003eAmarone or structured Cabernet blends\u003c\/li\u003e\n\u003cli data-section-id=\"1mfcwfy\" data-start=\"2843\" data-end=\"2879\"\u003eRed ales or dark farmhouse beers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2881\" data-end=\"2892\"\u003eServe with:\u003c\/p\u003e\n\u003cul data-start=\"2893\" data-end=\"2974\"\u003e\n\u003cli data-section-id=\"oc2u35\" data-start=\"2893\" data-end=\"2916\"\u003eFresh pears or figs\u003c\/li\u003e\n\u003cli data-section-id=\"c55dyl\" data-start=\"2917\" data-end=\"2945\"\u003eBresaola and cured meats\u003c\/li\u003e\n\u003cli data-section-id=\"ftcybj\" data-start=\"2946\" data-end=\"2974\"\u003eWalnuts and rustic bread\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2976\" data-end=\"3052\"\u003eAlso excellent shaved over rocket (\u003cem data-start=\"3011\" data-end=\"3020\"\u003earugula\u003c\/em\u003e) with olive oil and cured beef.\u003c\/p\u003e\n\u003chr data-start=\"3054\" data-end=\"3057\"\u003e\n\u003cp data-section-id=\"16ikzaw\" data-start=\"3059\" data-end=\"3100\"\u003e\u003cstrong\u003eA Cheese Between Wine and Tradition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3102\" data-end=\"3439\"\u003eUbriaco 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.\u003c\/p\u003e\n\u003cp data-start=\"3441\" data-end=\"3506\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA true “drunken cheese,” but one that remains remarkably refined.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr data-start=\"1635\" data-end=\"1638\"\u003e\n\u003ch3 data-section-id=\"egsuyz\" data-start=\"1640\" data-end=\"1669\"\u003eProduction and Affinage\u003c\/h3\u003e\n\u003cul data-start=\"1671\" data-end=\"1915\"\u003e\n\u003cli data-section-id=\"1szjs3w\" data-start=\"1671\" data-end=\"1707\"\u003e\n\u003cstrong data-start=\"1673\" data-end=\"1682\"\u003eMilk:\u003c\/strong\u003e Pasteurised cow’s milk\u003c\/li\u003e\n\u003cli data-section-id=\"rtc13f\" data-start=\"1708\" data-end=\"1750\"\u003e\n\u003cstrong data-start=\"1710\" data-end=\"1720\"\u003eStyle:\u003c\/strong\u003e Semi-hard, wine-aged cheese\u003c\/li\u003e\n\u003cli data-section-id=\"85pf4r\" data-start=\"1751\" data-end=\"1785\"\u003e\n\u003cstrong data-start=\"1753\" data-end=\"1764\"\u003eAgeing:\u003c\/strong\u003e Around 8–10 months\u003c\/li\u003e\n\u003cli data-section-id=\"8sge28\" data-start=\"1786\" data-end=\"1915\"\u003e\n\u003cstrong data-start=\"1788\" data-end=\"1807\"\u003eWine treatment:\u003c\/strong\u003e Soaked and matured in grape must and pomace from \u003cstrong data-start=\"1857\" data-end=\"1915\"\u003eRaboso, Cabernet Franc, Cabernet Sauvignon, and Merlot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1917\" data-end=\"2159\"\u003eAfter 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.\u003c\/p\u003e\n\u003chr data-start=\"2161\" data-end=\"2164\"\u003e\n\u003ch3 data-section-id=\"10jr2jr\" data-start=\"2166\" data-end=\"2191\"\u003eTexture and Flavour\u003c\/h3\u003e\n\u003cp data-start=\"2193\" data-end=\"2290\"\u003e\u003cstrong data-start=\"2193\" data-end=\"2205\"\u003eTexture:\u003c\/strong\u003e\u003cbr data-start=\"2205\" data-end=\"2208\"\u003eFirm yet moist, with a slightly crumbly texture that remains supple on the palate.\u003c\/p\u003e\n\u003cp data-start=\"2292\" data-end=\"2520\"\u003e\u003cstrong data-start=\"2292\" data-end=\"2304\"\u003eFlavour:\u003c\/strong\u003e\u003cbr data-start=\"2304\" data-end=\"2307\"\u003eRich 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.\u003c\/p\u003e\n\u003cp data-start=\"2522\" data-end=\"2614\"\u003e\u003cstrong data-start=\"2522\" data-end=\"2532\"\u003eAroma:\u003c\/strong\u003e\u003cbr data-start=\"2532\" data-end=\"2535\"\u003eFragrant and vinous, with clear notes of red wine, grape skins, and aged dairy.\u003c\/p\u003e\n\u003cp data-start=\"2616\" data-end=\"2704\"\u003eThe wine treatment never overwhelms the cheese—instead, it adds complexity and elegance.\u003c\/p\u003e\n\u003chr data-start=\"2706\" data-end=\"2709\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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 Red wine)\u003cbr\u003e\u003c\/p\u003e","brand":"Formaggi Moro","offers":[{"title":"200g","offer_id":48312448090269,"sku":null,"price":15.6,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":48312448123037,"sku":"0","price":39.0,"currency_code":"AUD","in_stock":false},{"title":"750g","offer_id":48312448155805,"sku":"0","price":78.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Ubriacorosso.jpg?v=1779339845","url":"https:\/\/www.ksfromagerie.au\/products\/ubriaco-rosso","provider":"KS Fromagerie","version":"1.0","type":"link"}