Drunk cow`s milk cheese


Semi matured, semi – soft

Delivered in vacuum pack

Clear selection

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.

Weight N/A

Cow Milk, salt, animal rennet, Lisozima


In the fridge from +0° to +4° or it can be stored in cool and humid place.

Consumption Directions

Room temperature. Inedible rind. Eat after removing rind


There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

Privacy Preference Center

Close your account?

Your account will be closed and all data will be permanently deleted and cannot be recovered. Are you sure?