Nonna's Pantry presents Moro cheeses from Veneto in northern Italy.
The Ubriaco Prosecco DOC, affectionately referred to as ‘drunken cheese’, is a traditional Italian cows’ milk cheese which is bathed in Treviso Prosecco DOC for 40 to 50 days during its ageing process, which takes 6 - 8 months in total.
Made by a third generation family of cheese makers in Veneto, northern Italy, the cheese has a soft, supple texture. Its flavour is reminiscent of flowers, pears and golden apples, with a hint of saltiness in the background. The cheese develops a semi-firm edible rind as it soaks in the Prosecco DOC and the wine imparts floral and aromatic notes to the cheese.
The company behind the cheese was founded in 1930 by Luigi Moro, who sold milk to local families in Veneto, particularly helping those who were struggling during difficult times. In the 1950s they started cheese production and today Sergio Moro, Luigi's grandson, specialises in making cheeses using old rural techniques of production and ageing.
The cheese goes particularly well with pears and figs, and a glass of Prosecco or aged red wine.