The product
Ubriaco al vino Rosso
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:
1/4
| Description | Latteria cheese made from pasteurised whole cow's milk matured in red wine |
|---|---|
| Appearance | The rind is burgundy red, in colour because of the affinage; the paste is ivory to light straw in colour, with medium sized eyes scattered across |
| Taste | Sweet and milky, with a pleasant aroma of wine, especially near the rind |
| Maturing | At least 6 months |
| Curiosity | Ubriaco (or Inbriago) cheese is an expression of the rural, gastronomic and cultural heritage of the area in which it is produced, because it is linked to ancient processing methods and techniques |
| Suggestions | The rather light ageing process gives it a delicate, not at all overpowering aroma: we therefore recommend it as a table cheese |
| Ingredients | Pasteurised cow MILK, lactic ferments, salt, rennet. Rind soaked in red wine. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 6,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (unpacked products) | Store in the refrigerator at 0 °C to +8 °C |
| Storage Conditions (packaged products) | Store at a temperature below or equal to +4°C |
| Instructions for use | Inedible crust. To be sold after portioning |
| 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.
From the same producer
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