This “drunken” cheese is bathed for a minimum of 6 months in Prosecco wine. During this process the cheese soaks up the liquid and then, when ready, it releases the typical Prosecco’s flavours of flowers and fruits such as the golden apples and pears. Pasteurised cow’s milk with a soft dough and an elegant, particularly fresh salted taste.
Ubriachi means “drunken” and this cheese is typical of the province of Treviso. Widespread in the rural world, it has become an essential product for some gourmets. Ubriachi cheeses have a special treatment that seems to have been discovered by chance during the Great War. The farmers in the areas of Conegliano and Oderzo, in order to hide the cheeses from the raids of the Austrian soldiers, put them undermarc to camouflage them.
It is produced every year around the middle of September when the grape musts are noisily fermenting in the cellars. After a careful cleaning, the cheeses are immersed in the fresh must for several days. In this way the cheese takes on the typical colour of the type of wine used, which not only protects it but also gives it a certain characteristic aroma.
