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The product
Ubriaco cheese with red wine
Classical cheese from Veneto, refined in red wine
Code:
30780
Country of origin: **
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
6,5 kg approx
Minimum order:
1 piece
| Description | Latteria cheese, typical from Veneto area, aged at least 6 months and refined with red wine |
|---|---|
| Appearance | The color of the rind is burgundy red, because of the affinage; the paste is ivory to light straw in colour, with medium sized eyes scattered |
| Taste | Sweet and milky, with a pleasant aroma of wine, especially near the rind |
| Maturing | At least 6 months |
| Curiosity | The Formaggio Ubriaco cheese has its roots in the farming tradition of the Veneto region. It has taken its name from the fact that local dairymen used grape dregs to wet the rind thus giving to the cheese the taste and aroma of wine. But a legend that dates back to the First World War tells that at that time the farmers of the area tried to protect their cheeses from the enemy by hiding them in the wine must. Tasting the cheese later they realized how good it was and how well it kept |
| Suggestions | As the refinement is very slight and the aroma of wine is not strong at all, it is perfect as a table cheese |
| Ingredients | Pasteurised cow MILK, lactic ferments, salt, rennet, preservative: Lysozyme (EGG protein). Rind soaked in red wine |
|---|---|
| Allergens in ingredients | Eggs and products thereof, Milk and products thereof |
| Weight | 6,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between 0 and +4°C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1825 kJ / 440 kcal Fat: 37 g of which saturates: 26 g Carbohydrate: 0,8 g of which sugars: 0 g Protein: 26 g Salt: 2,2 g Typical value per 100 g |
The producer
Latteria Moro Sergio - Oderzo (TV) - Veneto
Why we chose them
The history of Latteria Moro begun in 1930 in Oderzo, when Luigi Moro, grandfather of Sergio, started collecting milk from the local stables area, to
sell it to the families.
In the first postwar period, the company specialised in cheese making and opened a dairy and a laboratory in Oderzo.
At the beginning of the 1980s, the current owner, Sergio Moro, decided to retrieve from the rural world the traditional maturing and refining
techniques of cheeses used by peasants and shepherds to preserve, age and season them.
Thanks to his research, Latteria Moro now refines the cheeses of the region in full respect of their typicity, adding flavoring ingredients externally,
such as tea or herbs, or internally, such as chocolate liquor or truffle, creating unique and sophisticated combinations of flavors.ibility to taste
cheeses with flavours, smells and colors that went lost over the years.
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