From Italy

Ubriaco Classico al Vino Rosso by Silano is made according to ancient Italian tradition, dating back to a time when cheese makers had poor access to the oil needed for treating outer rinds, requiring them to make the cheese from late September to early November. Through this process, the curd from milk is heated, broken up into small granules and cooked, and then transferred to hoops where it is salted. After twenty days the rounds are placed under fresh pomace from Raboso, Cabernet, and Merlot grapes. Over the following two days, they are continually sprinkled with wine from the press. Once fully aged and matured, the cheese has developed a firm and crumbly texture that is best served in shavings or crumbles.

• Milk: Pasteurized cow’s milk
• Texture: Firm and crumbly
• Origin: Italy
• Suggested Wine Pairings: Prosecco or any aged red wine.