Ubriaco Amarone DOCG Valpollicella

A firm, “drunken” cheese made by Latteria di Moro in Veneto, Italy. The cheese is submerged for two months in red wine and must, and then aged for a further six to ten months. The result is a cheese that has absorbed the flavours of the wine, and is balanced by smooth, savoury flavours. The rind gets a bright red colour from the wine bath.