Haaaaaaaaaaaaaaaaahahahahaha.
Well that's all for today. Just the title.
What's that you say? I'm days behind in posting and you want a legitimate post with something cheese related and not just bad wordplay?
Fine.
As the dedicated reader of the Functioning Cheese Addict will already know, the world of cheese is full of alcohol-infused curds and this blogger is all about reviewing them. Some time ago I reviewed an Italian delight called Ubriacone, and today we have a similar and yet totally different offering. Although the first part of the name still refers to the drunken nature (see the linked post for a short but practical lesson in Italian), the differentiating factor is also right there in the title. Unlike the usual red wine cheeses, this little guy calls on the power of prosecco. What you get is Ubriaco al Prosecco and, just like that really friendly guy sitting next to you on the bus, it may have had one too many. [Insert cheese affinage-age related alcohol joke here]
Origin: Italy
Milk: Cow, unpasteurized
Rennet: Animal
Affinage: Less than one year
Notes: Immersed in Prosecco wine and then covered in prosecco grape must. This cheese likes wine like it's water and the well's running dry.
Thoughts: This unassuming-looking cheese is a surprise in many ways. Much softer than it looks, it has the casein crunch of an aged cheese. The real kick, though, is in the flavor. The aroma gives a hint of the experience to come, but even it cannot warn of the wine assault that follows Truly this is not a grape-y cheese like Ubriacone, this is a drunk cheese. The flavor hits your mouth even where the cheese does not and bites at your tongue, stings the nostrils, and lingers with the flavor of raw and white wine mixing angrily together. Yes it is an angry mix of flavors, but angry like a thunderstorm; it all comes together in a perfect cacophony of notes and if it fell from the sky and hit you it'd probably be curtains. That's life, though.
If all my friends and family are right and cheese is what finally gets the better of me, it had sure as shooting better be like that. None of this LDL nonsense, what you know about a clean bill of health?
Well that's all for today. Just the title.
What's that you say? I'm days behind in posting and you want a legitimate post with something cheese related and not just bad wordplay?
Fine.
As the dedicated reader of the Functioning Cheese Addict will already know, the world of cheese is full of alcohol-infused curds and this blogger is all about reviewing them. Some time ago I reviewed an Italian delight called Ubriacone, and today we have a similar and yet totally different offering. Although the first part of the name still refers to the drunken nature (see the linked post for a short but practical lesson in Italian), the differentiating factor is also right there in the title. Unlike the usual red wine cheeses, this little guy calls on the power of prosecco. What you get is Ubriaco al Prosecco and, just like that really friendly guy sitting next to you on the bus, it may have had one too many. [Insert cheese affinage-age related alcohol joke here]
Milk: Cow, unpasteurized
Rennet: Animal
Affinage: Less than one year
Notes: Immersed in Prosecco wine and then covered in prosecco grape must. This cheese likes wine like it's water and the well's running dry.
Thoughts: This unassuming-looking cheese is a surprise in many ways. Much softer than it looks, it has the casein crunch of an aged cheese. The real kick, though, is in the flavor. The aroma gives a hint of the experience to come, but even it cannot warn of the wine assault that follows Truly this is not a grape-y cheese like Ubriacone, this is a drunk cheese. The flavor hits your mouth even where the cheese does not and bites at your tongue, stings the nostrils, and lingers with the flavor of raw and white wine mixing angrily together. Yes it is an angry mix of flavors, but angry like a thunderstorm; it all comes together in a perfect cacophony of notes and if it fell from the sky and hit you it'd probably be curtains. That's life, though.
If all my friends and family are right and cheese is what finally gets the better of me, it had sure as shooting better be like that. None of this LDL nonsense, what you know about a clean bill of health?
this was a wealth of knowledge and i thank you for your passion for cheese. Awesome God Bless
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