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Cheese Culture

Ubriaco al Prosecco

Ubriaco al Prosecco

Cheese Type

The story of La Casearia Carpenedo begins in the early 1900s, when Ernesto Carpenedo opened a small cheese shop in the village of Preganziol in Treviso, Italy. He handed this down to his son Antonio, who began refining cheese in 1976. After hearing stories of cheese being hidden in vats of wine to stop it being taken by invading forces, he began dipping the cheese into vats of grape marc. Today Antonio is assisted by his sons Ernesto and Alessandro and their range of cellared cheeses are known all over the world.

Affectionately called ubriaco, or drunken cheese, Antonio Carpenedo's method of creating this involves precise immersion sessions in pomace and Prosecco wine, followed by periods of rest and drying over a minimum of four months.

The result is a pleasing union of the mild, milky semi hard cheese and the floral character brought to it by the sparkling wine.

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