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Cheese from Italy, Veneto
Ubriaco is not a cheese recipe but a finishing step. Local semi-cooked cow cheeses such as Asiago, Montasio or Latteria, matured at least 60 days, are buried in soft, freshly drained grape pomace for 8–10 days, or up to 30 days for older cheeses. They are then dried, cleaned and aged 15–30 days or more, and the rind turns straw-yellow or purple from the grapes.
| Whole wheels of local semi-cooked cheese, matured at least 60 days (up to 24 months) | Asiago pressato or d'Allevo, Montasio, Latteria and similar Treviso cheeses[veneto-pat] |
| Soft grape pomace, freshly drained and not pressed, from various grapes | Black grapes give a more or less deep purple rind; white grapes a marked straw-yellow one[veneto-pat][marchi-ubriaco] |
Total time across the recorded steps: 2.7 months – 2.2 years
What changes: Sound wheels at least two months old are picked for the wine bath
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ubriaco is not a cheese recipe but a finishing step. Local semi-cooked cow cheeses such as Asiago, Montasio or Latteria, matured at least 60 days, are buried in soft, freshly drained grape pomace for 8–10 days, or up to 30 days for older cheeses. They are then dried, cleaned and aged 15–30 days or more, and the rind turns straw-yellow or purple from the grapes. Made in 4 steps over 2.7 months – 2.2 years. The longest step, choose matured cheeses, takes 2 months – 2 years (Regione Veneto). Endogenous lactic acid bacteria (7.0 to 9.0 log10 cfu/g; no primary starter was used), in a study of four cheeses that included Ubriaco di Raboso. Species found across the four cheeses together, not given per cheese: Lactobacillus paracasei, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus sanguinicola, Lactobacillus brevis, Enterococcus durans/faecium, Lactobacillus plantarum, Weissella cibaria/confusa does most of the fermenting.
| Main step | 2 months – 2 yearsReported[veneto-pat] | Choose matured cheeses |
|---|
An affinage, not a separate make; a finished Treviso cheese is buried in fresh grape pomace for 8 to 10 days, or up to 30 days for aged cheese.
The Veneto atlas gives no safety limits for the pomace treatment, and no safety study of it was found. One distributor's Raboso version is made from pasteurised cow milk, declares lysozyme (from egg) as a preservative and so lists egg as an allergen, and is stored at +2 to +4 °C.
Every number is labelled with how it is known. How this atlas is made
The atlas sheet says the treatment seems to have been found by chance in the First World War, when farmers near Conegliano and Oderzo hid cheeses under pomace from requisitioning soldiers.
