The product

Ubriaco with red wine

Classical dairy cheese 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
More Information
Raw material Pasteurized cow's milk
Appearance The color of the rind is burgundy red, due to the refinement in red wine. The color of the paste is ivory to light straw. The paste is compact with medium sized eyes scattered
Taste The taste is dolce, creamy, milky and winey, especially near the rind. The aftertaste is long, creamy with strong hints of wine and raisins
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 the local dairymen used grape dregs to wet the rind thus giving to the cheese the winey taste and aroma. Another story dates back to the First World War. At that time the farmers of the area tried to protect their cheeses from the enemy by hiding their cheeses in the wine must. Trying the cheese later they realized how good the cheese was and how well it kept
Our selection During the last years Ubriaco cheese is becoming well known over the world markets. This is a typical, artisan Ubriaco produced according to traditional works and methods
Suggestions As the refinement is very slight and the aroma of wine is not at all strong, it is perfect as a table cheese
More Information
Ingredients MILK, lactic ferments, rennet, salt, preservative: Lysozyme (EGG's protein). Rind treated with red wine 'Refosco IGT VTO'
Allergens Eggs and products thereof, Milk and products thereof
Weight 6,5 kg approx
Packaging Whole wheel vacuum packed, fraction in thermoshrinking film
Storage Conditions (packaged products) Keep refrigerated between 0 and +4°C
Instructions for use Please remove crust before consumption
Nutrition Declaration Energy: 1754 kJ / 422 kcal
Fat: 33,2 g
of which saturates: 24,1 g
Carbohydrate: 1,9 g
of which sugars: 1,9 g
Protein: 29 g
Salt: 1,2 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.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.