Whole Ubriacosecco cheese

Whole dry drunk.

The cheese Ubriacosecco from La Casearia Carpenedo is the perfect expression of a sincere and straightforward territory, simple like the people who create a wine for everyone, elegant and fresh like the best dry wines from Treviso.

Cheese made from cow's milk, aged for at least 4 months and then immersed in tanks with pomace and dry Treviso wine.

Antonio Carpenedo's method involves precise immersion sessions, followed by periods of rest and drying, taking into account the T.U.T.A., an acronym for Temperature, Humidity, Time, and Environment, essential conditions to impart the aromas and flavors to the cheese.

A living material that must be respected and guided towards perfect transformation, requiring artisanal attention for every shape, for every batch, every single day of processing.

Ingredients Whole dry drunk.

Raw cow's milk, salt, rennet, lactic ferments, LYZOZYME (from EGG), "Prosecco DOC" wine (min. 0.1%) and pomace (min. 0.1%) in crust.

Nutritional values

Energy value	449Kcal/1862kJ
Fats	38g
Saturated fatty acids	27.2g
Carbohydrates	0.85g
Of which sugars	0g
Proteins	26g
Salt	1g

Whole dry drunk.: use in the kitchen

The cheese Ubriacosecco by La Casearia Carpenedo (which we present here in its whole form) has a delicate, fresh, and fruity taste with a pleasant acidic sensation. A cheese that can be defined as versatile for any meal. Excellent when paired with Prosecco wine or fresh and fruity white wines.

Tasting

Cheese with a thin crust of ochre yellow color and a slightly open-textured paste of straw yellow color. This semi-hard cheese is pleasant to the touch and easily breaks into portions with irregular edges, which noticeably weep at room temperature, a testament to the organoleptic transformation of the paste. The fresh and citrus notes imparted by the dry Treviso wine blend perfectly with the delicate fruity and vegetal aroma typical of milk obtained from local farms. The delicate taste is enriched by hints of citrus and green apple typical of the pomace and dry wine. The herbaceous notes and dried fruit pair well for appetizers accompanied by fresh and fruity wines.

Tasting notes

Formaggio con crosta sottile di color giallo ocra e pasta leggermente occhiata e di color giallo paglierino. Formaggio a pasta semi-dura, piacevole al tatto, si spezza facilmente in porzioni dai contorni irregolari nei quali si nota a temperatura ambiente come trasuda, testimonianza della trasformazione organolettica della pasta. Le note fresche ed agrumate che conferisce il vino secco trevigiano si fondono perfettamente al delicato profumo fruttato e vegetale tipici del latte ottenuto dagli allevamenti del territorio. Il gusto delicato è arricchito dai sentori di agrumi e mela verde tipici delle vinacce e del vino secco. Le note erbacee e di frutta secca bene si sposano per aperitivi accompagnati da vini freschi e fruttati.