Ubriaco cheese—which translates as ‘drunken’ cheese—originates from Treviso in Veneto, Italy. It is a pasteurised, cow’s milk cheese aged for around 18 months, the last six months of which involve being soaked in local wine, a process known as ‘ubriacatura’. The wines used are merlot, cabernet and raboso, each of which lends a slightly different finish. The wine speeds up the aging process, giving the cheese a spicy, fruity afterbite.