Formaggio Ubriaco or Embriago is called 'drunken' cheese. This cheese was born out of necessity: when the oils used to treat the cheese rind became scarce and expensive, the cheese makers used local wine to the same good use.
Made with the yield of two different milking, the curds are left to mature for 20 days before being immersed in the lees of black wine-grapes, usually of the Cabernet, Merlot or Raboso varieties, in a warm room and are then doused continuously with press wine for 35- 40 hours.
The rind grows very hard, and adopts a dark wine color. The compact, white curd concealed inside has a distinctive flavor, piquant and sweet at the same time, and is very fragrant, with a hint of wine on the palate.