What Sets Ubriaco Cheese Apart?
Ubriaco, which translates to “drunken” in Italian, is a unique style of cheese that owes its distinctiveness to an unusual maturing process: it’s soaked in wine. Originating in the Veneto region of northern Italy, Ubriaco cheeses are typically made from cow’s milk, but versions with sheep’s or goat’s milk are not unheard of. The wine bath infuses the cheese with the flavors and aromas of the wine, while also imparting a signature purple or burgundy-hued rind that clearly sets Ubriaco apart from other Italian cheeses.
The Roots of Ubriaco: A Blend of Tradition and Ingenuity
The story of Ubriaco cheese stretches back to rural Veneto in the 19th century. According to local lore, farmers would hide cheese wheels in grape must—the leftovers from winemaking—to protect them from tax collectors or to preserve them before refrigeration was widely available. Over time, they found that the cheese matured in wine-soaked skins acquired a unique, fruity complexity and a striking appearance. This method gradually evolved from a practical chore into a celebrated culinary tradition. Today, Ubriaco is recognized as an artisanal highlight of the Veneto dairy landscape.
Production Methods: Crafting a Wine-Soaked Delicacy
Creating Ubriaco involves traditional cheese-making processes for hard cheeses, with a pivotal step after the initial aging: the wheels are submerged or rubbed with local red or white wine and the grape must, often for several weeks or even months. The length of this bath, coupled with the type of wine used, shapes the cheese’s ultimate character—contributing notes of berries, cherries, or floral whites. The outer rind absorbs the wine color, while the flavors gently permeate into the pale, semi-hard paste.
Varieties and Regional Twists
Ubriaco is not a cheese fixed to a single recipe but a category embracing regional variation. You’ll find Ubriaco al Prosecco, soaked in the Veneto’s famed sparkling white, as well as versions using robust reds like Raboso or Merlot. Some artisanal producers also add crushed grape skins or spices to the wine bath, lending further complexity to each wheel. While Veneto remains the stronghold, similar wine-infused cheeses are now produced elsewhere in northern Italy.
Cultural Importance and Enjoyment
Ubriaco is a festive cheese—often enjoyed during special occasions, harvest festivals, or shared as a centerpiece on modern cheese boards. Its creation reflects Italy’s deep connection between viticulture and cheesemaking, two pillars of Italian rural heritage. In local markets or at family gatherings, offering Ubriaco celebrates both the agricultural bounty and the culinary inventiveness of the region.
Serving Suggestions and Pairings
Thanks to its vibrant rind and nuanced, pleasantly tangy flavor, Ubriaco is ideal for slicing and savoring alongside crusty breads, figs, or seasonal fruits. It shines when paired with the same wine it was matured in—try sampling Ubriaco al Prosecco with a chilled glass of Prosecco or enjoying Ubriaco al Raboso with a full-bodied Veneto red. For contrast, set it beside cured meats or crunchy nuts to accentuate its fruity undertones. Although chiefly served at room temperature as part of antipasti platters, some chefs also shave or crumble Ubriaco over risotto or robust salads for a unique twist.
Tips for Appreciating Ubriaco
To experience its fullest flavor, bring Ubriaco to room temperature before serving. Observe the marbled rind and enjoy its aroma, which often captures hints of the grape and wood. Its unusual look and story offer great conversation starters, making it a memorable choice for hosting or gifting to fellow cheese and wine enthusiasts.
