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The recipe handed down from father to son, as in the Moro family, allows us to taste one of the most typical local cheeses.
Its name comes from the need of farmers from Treviso of preserving the cheese. Unable to afford the use of olive oil to preserve it, they used to dip it into fermenting fruit and wine, so as to create the drunken cheese (in Italian ubriaco means drunk).
The wheels of cheese are immersed for about 2 months in tuns full of raboso and refosco wine (two type of red wine grapes grown primarily in northeastern Italy around Veneto), once the wheels are taken from the tuns, they are wrapped in linoleum towels and left ageing from 6 to 10 months.
It is a whole cow’s milk, seasoned from 8 to 12 months with wheels of about 8-10kgs.
It has a unique reddish purple coloured rind and a soft dough, it is a particularly tasty and strongly aromatic cheese, with an aftertaste of cherries and strawberries.
Cow Milk, salt, animal rennet, Lisozima
In the fridge from +0° to +4° or it can be stored in cool and humid place.
Room temperature. Inedible rind. Eat after removing rind
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