Ubriaco Rosso

Rich, savoury and winey, with a purple-red rind and the dark-fruit character of Veneto red grape pomace.

Ubriaco Rosso is made by Moro Formaggi from pasteurised cow’s milk and matured in grape must and pomace from red-wine production. The wine treatment perfumes the rind and adds fruit and cellar notes without turning the cheese into a novelty.

Origin: Treviso, Veneto, Italy
Milk: Pasteurised cow’s milk
Style: Semi-hard red-wine-aged cheese
Texture: Firm, moist and slightly crumbly
Intensity: Medium
Rennet: Animal rennet
Age: Around 8–10 months
Shelf life: Around 7–10 days once cut

Dried fruit, fermented grapes and cellar notes sit over a savoury mountain-cheese base, with a gentle sweetness in the finish.

Serve with pears, figs, walnuts, bresaola or rustic bread.

Amarone, structured Italian reds, Cabernet blends or dark farmhouse beer all work well.

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

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Ubriaco al Prosecco
For a brighter, more floral white-wine expression.

The name Ubriaco means “drunken”. The Veneto tradition involves immersing or maturing cheese in grape material during harvest, gradually infusing the rind with wine aromas.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet; matured in red wine and grape pomace.