Antonelli's cheese house

Friends, meet Ubriaco Pinot Rose, a cheese bathed in rosé wine and rubbed in rose petals.
It is a firm cheese made from pasteurized cow's milk in the Veneto region of Italy.
Sergio Moro is carrying on the family business founded by his grandfather, Luigi, who began a milk cooperative in 1930 to help local farmers.
Today, Sergio crafts unique cow's milk cheeses that reflect the region's terroir.
Moro's latest Ubriaco style cheese will delight the most ardent rosé fans. Made with milk from Bruna Alpina cows, the cheese is first aged for about 8 months.
It is then macerated in grape must and organic La Jara Pinot Grigio rosé, a dry, organic sparkling rose wine, for 1-2 months depending on the sweetness of the must.
After removing the cheese from its wine bath, Moro places it in wine barrels, burying it with rose petals for up to two more weeks until it obtains its ideal maturation. Along with a light fruity aroma, it retains the flavors of the wine without that sharp alcoholic bite present in some wine soaked cheeses. The blush colored rind is topped with dried rose petals, rendering it *almost* too pretty to eat.