Just before Christmas, we wrote about the discovery of Chocolate Blue Cheese. Yes, you heard me right! Cocoa coming together with a sharp blue cheese capable of knocking your socks off. We couldn’t get it out of our head so decided to hunt down the company behind this invention. We soon discovered that they aren’t stopping at chocolate. Ladies and gentlemen, I present to you Moro Formaggi’s range of cheeses SOAKED in wine, prosecco and liqueurs. The Italians call it ‘Ubriachi’ (drunk) cheese. I call it genius.
We tried 2 out of their huge boozy range; Rose ‘Pinot La Jara and Amaretto.
This cheese from Moro Formaggi might get you drunk!
Read more about how to get your hands on some here: http://sowrongitsnom.com/boozy-cheeses-might-get-you-drunk/
Posted by So Wrong It’s Nom on Sunday, 7 May 2017
Rose ‘Pinot La Jara
These wheels of cheese are immersed in tons of Pinot Grigio Rose for about 2 months, then covered with petals and rosebuds. The result? A delicious cheese with floral notes on the nose, and tropical fruits in the mouth. The texture has lots of crystals as you melt the cheese in your mouth, and the sweetness isn’t overbaring. This is a cheese you can definitely eat a large quantity of without realising. We paired out with a glass of Rose and have never tasted such an unusual, elegant cheese. Hot summers day picnic + cubes of this cheese = heaven.
This blue cheese has been dipped for 2 months in Amaretto Di Saronno and covered with fragrant apricots. It looks outstanding. The scent of roasted almonds and brandy with the creaminess of the cheese makes this a delicious after dinner treat. As soon as we took it out of the bag, the amaretto was wet and oozing out. The smells of the alcohol instantly hits you, so of course – we paired it with a glass of amaretto too! The texture of the cheese melts as soon as it hits the tongue and it’s a proper show stopper to serve to any of your guests.
Although these were the only 2 we tried, check out some of their other range!
Oro Rosso – This blue cheese is placed in barrels and covered with a ruby sweet wine native to the Veneto region. Moro Formaggio let it get “drunk” (their words!) for 30 days, then cover it with berries, blueberries, blackberries and currants and leave it standing to mature. When the fruit makes contact with the wet rind, it releases all their fragrance and blends with the taste and smell of the wine. It has an intense intense flavour as well as intense colour streaking through.
Rosso dell’Abazia – This cheese is placed in barrels and covered with dregs of grapes and then with the wine, a blend composed of Cabernet Sauvignon, Cabernet Franc and Merlot for 30 days. It’s then left to rest on wooden boards for another two months. The smell is fascinating with complex fruitiness – hints of dried red plums, sour cherries and candied citrus.
Ubriaco Bianco – The wheels of this cheese are immersed for about 2 months in tons of Prosecco. This process makes it possible for the cheese to soak up the liquid and then, when ready, it releases the typical flavours of flowers and fruit used to prepare Prosecco wine – such as golden apple and pears. All round, this cheese has a particularly fresh and elegantly salted taste.
Ubriaco alla Birra – Usually the Ubriachi (drunken cheeses) are treated with wine. Although the process remains the same, in this case this particular cheese uses draught beer. The wheels are immersed in tons of pure malt red ale for about 1 month and then they are left to dry with natural ventilation. The cheese gets an amber coloured rind, like golden wheat giving it a beautiful aroma and taste.