Moro Formaggi was founded by Luigi Moro just after the end of World War II, after working with his sons to create a milk collection center with local farmers to facilitate the sale of their milk in 1930. Moro’s current owner, Sergio Moro, is Luigi’s grandson.
The word ‘ubriaco’ translates literally to ‘drunk’ and was incorporated into the name of this cheese when local Treviso farmers and cheesemakers, unable to afford olive oil to preserve their cheeses, began to dip wheels into fermenting fruit and wine. Sergio is widely known for his Ubriaco cow’s milk cheeses which he soaks in various beers and wines. To make Ubriaco Pinot Rosé, he soaks his cheese wheels in La Jara Pinot Grigio rosé, a dry Italian sparkling wine, for nearly two months. He then soaks rose petals in the same wine, presses them into the rind and ages them for 6-9 months, making for a stunning and aromatic cheese.
about 8oz wedge