Ubriaco al Prosecco is made from pasteurized cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. The cheese is immersed for about two months in tuns full of Prosecco wine and then aged for about 6 months. The cheese absorbs the flavour of flowers and fruits, such as the golden apple and pears from Prosecco wine. A fresh and elegantly salted cheese is best served in crumbles or thin shavings, obviously, with a glass of Prosecco.
Other Italian cheeses: