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Ubriaco
Produced by ancient methods,
Ubriaco's rind has long been rubbed with fortified wine or grape must as an
economic necessity. Oils weren't always so plentiful or affordable as they are
today, so farmers turned to what preservation methods they had on hand during
the lean harvest months of September's end to November's dawning. When the
cheese celebrates its twenty-days of life, it is bathed in brandy made from the
residue of black grape pressing. Depending on the cheesemaker, the cheese could
be aged on the pomace of Cabernet, Merlot, or Raboso grapes. Can you understand
why Ubriaco means "drunk"?
The blanched yellow paste of this
cheese is slightly dry with a deep purple rind. Ubriaco has a very juicy, fruit
flavor that balances nicely against the mellowness of the cow milk.
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