Ubriaco del Piave
Ubriaco del Piave is a cow's milk cheese from the Piave region of northern Italy, washed in red wine from the area until the rind turns a deep purple and you can still see flecks of grape must clinging to it.
The paste is pressed and flaky, breaking into shards under the knife rather than slicing clean. On the nose there is a really deep, almost concord-grape note pulled in from the wine, and the recipe itself sits in the family of a pressed Piave or a young Asiago, nutty and savory through the middle with a quiet sweetness underneath. The wine isn't there to dominate, it's there to flavor the rest of the cheese.
Shave it over a salad or a plate of risotto, or set it on a board where the purple rind can do its work. This is one of those cheeses that earns its place on the table just by looking the way it looks, and then keeps you there with the way it eats.
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Ubriaco del Piave
Ubriaco del Piave
Ubriaco del Piave is a cow's milk cheese from the Piave region of northern Italy, washed in red wine from the area until the rind turns a deep purple and you can still see flecks of grape must clinging to it.
The paste is pressed and flaky, breaking into shards under the knife rather than slicing clean. On the nose there is a really deep, almost concord-grape note pulled in from the wine, and the recipe itself sits in the family of a pressed Piave or a young Asiago, nutty and savory through the middle with a quiet sweetness underneath. The wine isn't there to dominate, it's there to flavor the rest of the cheese.
Shave it over a salad or a plate of risotto, or set it on a board where the purple rind can do its work. This is one of those cheeses that earns its place on the table just by looking the way it looks, and then keeps you there with the way it eats.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Ubriaco del Piave is a cow's milk cheese from the Piave region of northern Italy, washed in red wine from the area until the rind turns a deep purple and you can still see flecks of grape must clinging to it.
The paste is pressed and flaky, breaking into shards under the knife rather than slicing clean. On the nose there is a really deep, almost concord-grape note pulled in from the wine, and the recipe itself sits in the family of a pressed Piave or a young Asiago, nutty and savory through the middle with a quiet sweetness underneath. The wine isn't there to dominate, it's there to flavor the rest of the cheese.
Shave it over a salad or a plate of risotto, or set it on a board where the purple rind can do its work. This is one of those cheeses that earns its place on the table just by looking the way it looks, and then keeps you there with the way it eats.
