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Cheese Culture

Ubriaco di Raboso

Ubriaco di Raboso

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.

This cheese takes its name from ubriaco, the Italian word for drunk. The wheels are initially ripened in maturation rooms, and then the rind is thoroughly cleaned before being transferred to the übriacatura where it is immersed in rich red Raboso IGT wine and marc. The rind takes on a deep, dusty purple hue from the wine while the paste remains pale straw yellow. It has a gentle tanginess, with a pleasant winey aftertaste.

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