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Ubriaco Prosecco is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called "drunken cheese", it is bathed in gallons of dry and sparkling Prosecco wine along with skins, seeds, and leftovers from the wine making process to extract the unique sweet, delicate aroma of the wine and complex flavours.
An unpasteurized cow’s milk cheese, Ubriaco is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly Prosecco wine. It is best served in crumbles or shavings with a glass of Prosecco or any aged, red wine.
An unpasteurized cow’s milk cheese, Ubriaco is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly Prosecco wine. It is best served in crumbles or shavings with a glass of Prosecco or any aged, red wine.
- Made from unpasteurized cow's milk
- Country of origin: Italy
- Region: Veneto
- Type: hard, artisan
- Fat content: 40%
- Texture: crumbly and firm
- Rind: washed
- Colour: yellow
- Flavour: fruity, full-flavored
- Aroma: floral
- Vegetarian: no
- Producers: Luigi Guffanti 1876 s.r.l.
- Synonyms: Formaio Embriago, Ubriaco Prosecco, Ubriaco al Prosecco, Prosecco drunk cheese
