Tag Archives: Ubriacone Cheese

Ubriacone any one?


A wine lovers dream cheese, Ubriacone is an affectionate term in Italian for the “great big drunk.” A delicious cow’s milk cheese from Veneto, Italy that is bathed in a mixture of local Clinton and Raboso wine, it is then pierced to let the aroma and flavor of the wine permeate the cheese.  During the aging process the cheese is hand rubbed with the grape must (the leftovers from wine making). It is sharp and fruity on the nose. When fresh the cheese is semi-hard to hard with a slight crumble.  It is a beautiful light color with dark red/purple wine veins running through it and has the bouquet of red wine. The flavor is nutty and followed with a lovely winey finish. The Cheese is wrapped in grape leaves to prevent mold from growing in the piercings. This cheese is a wonderful addition to any cheese platter.

The standard procedure for wine-accented cheeses is to be washed or at most cured during the aging process with wine, but the makes or Ubriacone wanted more, with this new concept, new tools and more wine they increased the surface area soaked with wine. The whole created by the needles permeate the cheese and distribute the essence of the wine evenly throughout the paste.

Tasting Notes

The main tone of the cheese is that of sheep’s milk cheese: salty, earthy, nutty with a rich oiliness throughout. Only partway through the taste does the effect of the wine show up, with a sweet and very fruity notes that hold their spot into the aftertaste.  This cheese pairs well with merlot, sweet or sparkling red wine. Or follow this link for a Great Cheese Cake recipe. http://wp.me/p2n8ji-gu

Origin: Veneto, Italy

Milk: Cow, pasteurized

Rennet: Animal

Aged: 6 – 8 months

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Filed under Artisan Cheese, Ubriacone Cheese

Ubriacone Cheese and Ricotta Cheesecake

By Chef Lippe

ubriacone cheese

Ubriacone is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called “drunken cheese”, it is bathed in gallons of red wine along with skins, seeds, and leftovers from the wine making process  to extract the unique sweet, delicate aroma of the wine and complex flavors.

An unpasteurized cow’s milk cheese, Ubriacone is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly red wine.

I have added the sweetness of this wine flavored cheese to my favorite cheese cake recipe for a very addictive dessert that will have your guests begging for more!


8 eggs

2 cups sugar

½ cup flour

½ cup heavy cream

1 teaspoon pear extract

3 pound of ricotta

1 cup crumbled Ubriacone cheese

½ cup sweet wine such as Adytum Honey & Pear Mead

cheesecake pink


Preheat oven to 350 degrees.

Beat eggs with a mixer until foamy. Add the sugar while beating eggs continuously with the mixer. Once the sugar is dissolved, beat in the flour, followed by the heavy cream, one by one, add in the pear extract, ricotta, Ubriacone and the wine.

Butter and flour a 9” springform pan. Pour in the mixture and sprinkle the top with cinnamon. Bake for 1 hour and 15 minutes, check to see if done with a toothpick, Once toothpick comes out clean, shut off the oven and leave the cheesecake in there to settle for 10 to 15 minutes more.

Once cool (this will take a few hours), sprinkle with powdered sugar and serve.

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Filed under Artisan Cheese, cheese cake, Chef Lippe, Food, Food blog, recipes, Ricotta, Ubriacone Cheese