Ubriaco al Prosecco is made from pasteurized cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. The cheese is immersed for about two months in tuns full of Prosecco wine and then aged for about 6 months. The cheese absorbs the flavour of flowers and fruits, such as the golden apple and pears from Prosecco wine. The fresh and elegantly salted cheese are best served in crumbles or thin shavings, obviously, with a glass of Prosecco.

Ubriaco al Prosecco

Moro Latteria di Moro Sergio

Ubriaco Alla Birra is a soft cheese made from pasteurized cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. Aged for 7 to 8 months, during ageing the wheels are soaked in tuns of pure malt red ale for about 30 days. Then they are allowed to dry with natural ventilation, that develops an amber-straw coloured rind, fruity and full-flavoured aromatic cheese. Very well suited as an accompaniment to a red ale.

Ubriaco alla Birra

Muffato meaning 'mouldy' in Italian, is made from pasteurized cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. The cheese is matured for a few weeks on wooden planks made up of fir trees. The rind is wrapped with mint, verbena and thyme plants and aged for 3 to 4 months that gives herbal taste to the cheese. The interior paste is sweet, grassy, herbaceous. It is best enjoyed with fruit jams.

Muffato

Ubriaco all'Amarone is made from pasteurized cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. The ageing of this cheese is similar to other drunken cheeses in vinasses. The cheese is aged for 6 to 7 months and then dipped into vinasses and Amarone wine for further 3 months. Then it is dried for 7 to 8 months. The whole 14 to 17 months process results in a smooth, rich taste and nutty, winey flavoured cheese with a scent, which is hard to describe. It is the perfect cheese for serving after the meal with a cigar and glass of Amarone.

Ubriaco all'Amarone

Capra al Pepe is made from pasteurized goat's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. The cylindrical black wheels are covered and rubbed with black pepper that gives a spicy flavour to the rind as well paste which is also soft and mild in taste. Then the wheels are wrapped in a paper straw and allowed to age for about 4 to 6 months.

Capra al Pepe

Formaggio di Grotta is made from whole cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. It takes its name from the type of aging in the caves. The cheese is aged for 3 months in the caves under the stable temperature and humidity that makes the this cheese very tasty and spicy with its clean and intense flavour.

Formaggio di Grotta

Di.Vino is made from pasteurized cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. The cheese is immersed in tuns full of red wine and then matured for three months. In addition, there is a sippage of wine in the cheese. This gives it a unique look and taste, makes it denser and compact. A cheese with a unique personality, can be enjoyed on it's own as a main dish.

Di.Vino

Roccia del Piave is made from pasteurized cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. Roccia meaning rock in Italian, gets its name from the way it is matured. The cheese is aged for about 8 to 9 months. It has a crumbly texture with a clean and intense flavour. By combining with honey, it highlights the cheese strength and sensuality.

Roccia del Piave

Lo Speziato is a soft cheese made from pasteurized cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. At the time of aging, it is flavoured with chili pepper, rosemary, sage, marjoram and thyme that gives a fresh and spicy flavour to the cheese.

Lo Speziato

Oro Itlaiano is made from pasteurized cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. Two very precious ingredients are used in the treatment of this cheese - truffle and saffron. A soft dough with deep, warm and sunny colour is the result of saffron, whist truffle gives it a unique elegant and regal taste.

Oro Itlaiano

Capra al Fieno is made from pasteurized goat's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. The cheese is wrapped in a dry hay and then allowed to mature on wood boards for 7 to 8 months. The organic grass used during aging gives scents of flowers and grass to the cheese. This firm textured cheese with strong aroma has intense and clean taste. It can be eaten with sweet jams or at the end of the meal.

Capra al Fieno

Condio is made from whole cow's milk and goat rennet by Moro Latteria di Moro Sergio, Veneto, Italy. This historic cheese dates back to the late 7th century, when the region was known as the Most Serene Republic of Venice.
The cylindrical wheels are massaged with several kind of sweet and pungent Mediterranean spices, such as oregano, marjoram, sesame and parsley. The result is a spicy flavoured rind and paste, which is also soft and mild in taste. The wheels are later wrapped in paper straw and stored to age for about 4 to 6 months.
oregano, marjoram, sesame and parsley. The result is a spicy flavoured rind and paste, which is also soft and mild in taste. The wheels are later wrapped in paper straw and stored to age for about 4 to 6 months.

Condio

Saporito is made from whole cow's milk from Natisone valleys where Italian and Austro-Hungarian cultures meet. It is produced by Moro Latteria di Moro Sergio, Veneto, Italy. The rind covered with hay is washed through 'sponge bath' to grow red bacteria which gives a characteristic smell to the rind. The cheese is seasoned for 3 months, resulting in a soft and creamy taste and herbaceous flavour. It goes well with baked corn meal (polenta).

Saporito

Ubriaco Rosso Piave is made from pasteurized cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. The cheese is immersed for about two months in tuns full of red wine and then enclosed in linoleum towels and then aged from 6 to 10 months. This gives it a unique reddish-purple coloured rind and soft inside. It is a very tasty and strong aromatic cheese with an aftertaste of cherries and strawberries.
Ubriaco Riserva is another variant of Ubriaco Rosso Piave aged for 12 to 14 months that has a lumpy dough with an aftertaste of fermenting fruit.

Ubriaco Rosso Piave

The story of this company starts in 1930 in Oderzo when Luigi Moro, owner's grandfather, helped by his sons, organized a collection milk center from the stables in the area, to sell milk to families, as primary ingredient of poor feeding period.
