This cheese undergo the ageing treatment in vinasses (fermenting fruit and wine) of Raboso, Cabernet Franc, Cabernet Sauvignon and Merlot. Wheels of cheese are still dipped into Raboso wine and get the reddish purple color, typical of cheese preserved in wine. This version is left seasoned longer than the others Ubriachi (drunken cheeses). It is a whole cow’s milk, seasoned from 12 to 14 months. It has lumpy dough and a characteristic aftertaste of fermenting fruit.
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.