From Vento in N. Italy. The wheels of cow’s cheese are immersed for about 2 months in tuns full of Prosecco wine. This process makes it possible for the cheese to soak up the liquid and then, when ready, to release the typical flavour of flowers and fruit used to prepare Prosecco wine, such as the golden apple and pears. The name comes from farmers in Treviso needing to preserve their cheese. Unable to afford olive oil to preserve it, they dipped it into fermenting fruit and wine, so as to create the drunken cheese. (Ubriaco means drunk in Italian!) Made with unpasteurised milk.