Origin of the milk: Italy. The Ubriaco al Sangiovese tells a story about Romagna. The caciotta cheese is produced with sheep’s milk, and/or mixed cow’s milk coming from the Romagna pastures. Ingredients: Milk, sea salt, lactic enzymes, rennet.
Maturing and refining: After the traditional aging period this caciotta is refined for 30 days in a Sangiovese must coming from the Bertinoro area, a charming town in the Forlì area, famous for the high quality of this red wine, perfectly matching with the caciotta ubriaca (drunk caciotta). While the colour of the rind is plum, the paste appears white. It has a very special taste, slightly pungent.
Storage and expiry date: Keep in a cool, dry place or in the refrigerator at 4 degrees. Shelf Life 6 months.
Allergens: Milk and milk-based products (including lactose).