How to Make Formaggio Ubriaco aka Drunken Cheese

Normally an unpasteurized cow’s milk cheese, Formaggio Ubriaco is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. I am maturing my version for 3 months.
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Ingredients
• 10 litres (10 quarts) whole Cow's milk
• 1/8 teaspoon heaped (Dash) Mesophilic culture
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in
1/4 cup cool non-chlorinated water
• 1/2 teaspoon (2.5ml) Liquid Rennet (IMCU 200) diluted in 1/4 cup
cool non-chlorinated water
• 1.5 Tablespoons of non-iodised Salt
• 1.5 Litres (1.5 qt) of Sweet Red Wine
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[@LumiLunar]

I don't even make cheese but I'm addicted to your channel Gavin. I'm fascinated with the making process and the subtle differences in procedure for each one. And of course the final tasting.

[@LumiLunar]

Keep up the great work!

[@dustink2763]

I lost count of how many of these videos I've watched tonight. Never thought I would watch one video like this but I'm so glad I found the channel. Fantastic videos and music to go with them. Quite relaxing actually. Don't ever stop making cheese!

[@ehseahla]

Somehow I just find watching cheese-making extremely therapeutic.

[@bobwhite4734]

What I'm learning from your videos is that the cheese making process if pretty uniform across the cheeses, with minor variations. What I'm really interested in knowing about is what the variations are for each cheese and how and why they make a difference in the taste, color and/or consistency of the cheeses.

[@kristianwilliams441]

The backing track for this one is especially lovely.

[@thierryh.5963]

You can use the wine to marinate meat for example, or make a sauce

[@_letstartariot]

HAHAHA you put all that effort to make the cheese and then you soak it in goon lolololol love it

[@carlostimon1]

Thanks again Gavin! Another cheese 🧀 I will have to make! 😍

[@Artiefrog]

The history of how this cheese was made is interesting hiding it in wine barrels from soldiers

[@ΣπύροςΜαργαρίτης-ι4ρ]

Thank you so much from Corfu Greece! My "drunk cheese" was cut today and it is just AMAZING! It has made a magnificent crust, and just a tiny winy and impressively white inside! I have looked at all of your cheeses and you have made me lots and lots of ideas! Keep Cheesy!

[@fungi-gal888]

In Italy they clean the mold off the cheeses with wine to keep the color

[@benjamindejonge3624]

In Spain we leave them a two years at least in the wine barrel, this was to hide them from looting napoleons soldiers .

[@arvidrehn3289]

there is such beautiful music in the background! nice job gav

[@buffalosims5213]

Use the left over wine to cook pasta in. Yummy

[@donbeagle5288]

Another fun video! I've been thinking about this one for sometime now. I've done some whey cheese in wine but haven't been really satisfied with the results. I have a neighbor who samples my cheeses and she likes a stronger wine note than the whey cheeses had. I'll put this one on the list for next week. I have a Butterkase and an Emmentaler set to make for the next couple days, then on to the drunken cow. Thanks for the inspiration!

[@franzitaduz]

Thanks for classical music while you’re showing very grateful students like me!

[@GavinWebber]

My pleasure!

[@Atomic_Haggis]

That's a fairly high effort cheese, but the results look great! Good ol' Chateau de Cardbord for lubrication.

[@ashybear1215]

Your videos are meditative for me!

[@Boomer8789]

I've been reviewing the past ones I've watched when I can't sleep and his voice is really mellow and calming.

[@SheldonBeldon]

that was funny when you pointed to the upper-left corner at 0:55 and the link appeared on the other side. Cheesus christ you are a cheese master.

[@Nick-mx2ki]

Geez, you must wake up bloody early to get these videos out Gavin.

[@GavinWebber]

Or go to bed late to schedule them!

[@JobesCheeseLab]

Beautiful cheese. I hope to make some wine/beer infused/brined cheeses in the near future.

[@11679MRT]

I cant believe anyone dislikes these videos

[@foinkle]

Russian trolls. :)

[@Syarnis]

Mine is soaking nicely, I take it out for drying tonight, then to the cheese cave with it!

[@bobwhite4734]

Your opening theme music is--wait for it--cheesy.......I'm working through all the videos and I'm becoming a bona fide curd nerd. I enjoy getting some knowledge of the different varieties of cheese (more info/history would also be appreciated). I would also like to know as you're going through what happens if you put more or less of each ingredient into the mix. Thank you! Great job, Gavin!

[@jaardpeer4148]

You could use the wine for cooking afterwards.

[@madisenhillebrant108]

Could you infuse the cheese by breaking up the curds and soaking them in wine before pressing them?

[@Boomer8789]

I wonder how they got their cultures hundreds of years ago in areas with multiple cheeses being made. Would they use different wood containers that would host the culture or add a mother peice of cheese to steep the milk with....

[@dolcevito1]

We used to make cheese and wine back in the old country, but never mixed the two until we ate the cheese--cupish?

[@onehourhomestead6609]

Mmmm...want to try this with my goat milk.

[@4f52]

Delet tis

[@carolavant3778]

That looks delightful, Gavin! I must try this! By the way, you were very reminiscent of Graham Kerr taking one of his famous "short slurps"! Hilarious!

[@digypsy5704]

Hi Gavin, I made one about 6 months ago but it had a very bitter taste. This also happened to my Romano and Manchago. Don't know what I did wrong? I'm going to try again though. I used the left over wine to make some lamb shanks which were delicious 😋 keep up your beautiful videos. Love Dianne from Adelaide.

[@timhewitt32]

Bitterness can be caused by not enough salt as well as not aging long enough - among other things I'm sure. If I get a bitter cheese, I'll vac pack it and put it back in the cave for another month and that almost always solves the problem.

[@GavinWebber]

I reckon it could be a few things; Too much rennet, not enough starter culture or not enough salt. There are some variables to play with.

[@digypsy5704]

Tim Hewitt Mmmm.....matured the Romano for a year so maybe it is the salt. Thanks for helping me. 😉

[@digypsy5704]

Gavin Webber Thanks Gavin, I will try more salt I think and some more rennet. The curds were a little soft. Put me off my cheese making for a month but feel I need to conquer my mistakes. Wanted to also let you know that I made a chocolate cheese for Easter and it was interesting and confusing to eat but everyone loved to it. I don't know as I'm lactose intolerant and don't really like cheese but love making it. Thanks for all your help. Dianne 😊

[@Kreeshawn]

Wine with cheesy bits in it, could be great to add to a pasta sauce!

[@GavinWebber]

Yes, indeed you can

[@ConradMcBad]

Have you tried salting it in a 'red wine brine' rather than dry salting the curd? Reckon it would work?

[@mistymilo4974]

Hello Gavin ive been a subscriber for several months and im wondering if youd ever do a tutorial for making drunken goats cheese? Its my favorite. Great channel dude!

[@GavinWebber]

It is nearly the same recipe as this one. I was going to buy goats milk for this one, but the supermarket had run out, so opted for cows milk instead. When I got home and compared recipes for drunken goat and Formaggio Ubraico they were almost identical except for one degree of temperature (31 vs 32C)

[@jhayneartoflife6830]

Beautiful Delicious!

[@cyndiharrington1751]

Yum..going to have to have grill cheese for dinner...

[@danielp2311]

Please try to make double mould cheese, like the Dolce Bianca

[@roninboxers]

That t-shirt!!!!

[@Illegiblescream]

Gavin, what species of mold do your cheeses usually get? Have you ever looked into it, to see if it's the same several species?

[@johncspine2787]

My stainless curd harp is too wide, or my pot is taller and too narrow..it tends to mutilate things worse...I have real trouble w even curd size w cutting w the large curd knife..

[@ehseahla]

4 more subscribers to 100,000 YIPPEE!

[@ehseahla]

OVER 100,000 NOW YAY!!

[@federicovalle2245]

It is pronounced "oobreeacou" Cheers from Italy! Edit: "Oo-bree-ah-cou"

[@GavinWebber]

Thanks

[@TheAtemAndrew]

How well would this work with other drinks? Say, a rice wine or white wine, perhaps a rose? How about other alchohols such as vodka or absinthe?

[@Leman.Russ.6thLegion]

This poor man is married to a lactose intolerant woman. This means every piece of cheese he makes he has to eat! He is suffering with a full stomach of mozzarella at the moment. I've set up a Kickstarter to help his family.

[@katiezornig4145]

Gavin, I attempted this cheese a few weekends ago. I do not have a cheese cave/ wine fridge appropriate for aging, so I had to combine your recipe with a different drunken cow cheese recipe (as the other recipe allowed for aging the cheese in a sealed container in the fridge). After a few days of fridge aging, the container and the cheese started to smell strongly of acetone. I began brining the cheese in hopes that the acetone smell would go away. The smell remains. I have tried your bel paese recipe with good success and no acetone odor (although admittedly in a different container). Others have said maybe the container I am using for the Ubriaco maintains too high a humidity. Any ideas or tips as to how to eliminate the acetone odor and or how serious that odor is in terms of edibility of a cheese? Thanks in advance!

[@lucacasellini3864]

Gavin, thanks for all the super delicious video tutorial. I'm following you recipe and I had the cheese in the cave for about 6 days and it's developing white spots on the rind. I'm not sure if it's mold or some salty spots. I wish I could post a pic. Any advice?

[@bojaiden5175]

Handsome Cheese

[@Loadarine]

Could you do a white wine version of this?

[@benjamindejonge3624]

Off course including champagne

[@wellingtonoliveira8976]

Why do not you mature the 3 months inside the wine? all the recipes I've seen the cheese stays inside the wine

[@Whiskypapa]

Seems fairly difficult to do it at home and avoid massive oxydation of the wine. I dunno if that a problem or not for the cheese, but 3 month means you are maturing the cheese in vinegar, not wine. Maybe a fortified wine like Port (or the italian alternative Marsala, allthough, thats a white wine) would solve that problem. A friend of mine opened a bottle of port and forgot about it for half a year and it was fresh as ever when he tested it. But again, if oxydation isnt a problem my comment is kinda mute.

[@dannybeale3077]

lassefan what if the cheese was vac packed with the cheese and the wine together void of oxygen in the vac bag.

[@Whiskypapa]

Danny Beale Could work I guess... Dont see the cheese get an even effect from the wine that way, but possible.

[@jonesjames89]

I just want to get drunk by the cheese

[@onesaltyboi6575]

But a green Swiss cheese vest on that baby

[@curryandapint]

Where do you get the tub from - for submerging the cheese? Can't find it anywhere online.

[@nathanielnainggolan1604]

Can i make this using small cheese molds? If i can, should i use less weight when pressing the cheese?

[@timhewitt32]

How deep does the wine color penetrate the cheese? Looks like not at all. Is there a flavor profile change because of the wine soak?

[@GavinWebber]

Hey Tim. Last time I made it the colour penetrated about 5mm into the rind. Not much, but enough to impart an amazing flavour throughout the cheese.

[@timhewitt32]

I've added it to my list :) This weekend I'm making Tetilla and Oscypek, so it will have to wait a little while.

[@jeromeorange3792]

drinking that nasty goon ey

[@danielmuller7440]

What about „Appenzeller“ cheese? Can you make it too? This is my Wish. 😉😌

[@GavinWebber]

Making it this weekend, but it will take a long time to mature.

[@CodyTravis]

If you scale these cheese recipes back, do you reduce the whole recipe like a cake, or do you keep the calcium chloride, rennet, culture the same?

[@GavinWebber]

reduce all ingredients. Keep all the temperatures and timings the same

[@fatimajunejo6201]

Wow...

[@gelerson1642]

Why didn't you keep the wine to make a simple brine using that instead of water!? You'd keep the color and use the wine! Is there a reason you didn't do that?

[@GavinWebber]

Too acidic

[@CLAYTERRACOTTA]

The jojo fans haven't gotten here yet.

[@kubafarkasinszki]

Not anymore

[@masoodamg6633]

👏👍

[@GrandNothing]

Hey Gavin, I really like your videos. However one thing I sometimes get confused with is when it is beneficial to allow fungal growth on the cheese. Is it entirely dependent on the style? Or can even cheeses that are not supposed to have mold benefit from it, even though they could become less authentic to the original recipe?

[@moezharakat332]

How much is the required amount of rennet , culture and soduim chloride for 100 litres of milk And thank you

[@GavinWebber]

multiply it by 10

[@hammerheadchef8273]

I forgot about this cheese in my cave. Its been 8 months. Its Vac Packed the whole time. I hope its going to be ok... Any thoughts?

[@GavinWebber]

It might Be a bit crumbly but otherwise fine

[@calebharding8970]

Come on mate that's not a wine bag that's a goon bag

[@GavinWebber]

Yes. I nearly said it, but thought it would get lost in translation

[@montannaworthington7468]

Have u made Gorgonzola?

[@GavinWebber]

No, I haven't. I will put it on my list.

[@montannaworthington7468]

Gavin Webber thank u Wallace and Gromit would b proud 😇🧡

[@junkyyard2273]

Gorgonzola is made with a different type of milk, probably

[@danielp2311]

Let you the cheese dry by room Temperatur?

[@GavinWebber]

Yes.

[@danielp2311]

Gavin Webber Okay, thanks

[@slimsammyone]

How firm/dry is it once it's finished?

[@dwaynewladyka577]

Samuel Brown That is another great looking cheese. Cheers Gavin.

[@GavinWebber]

About the same firmness as Gouda when matured to 3 months. It starts to harden after about 6 months of affinage.

[@Illegiblescream]

Notification squad, where you at?

[@saverenwier]

Illegible Scream here

[@DUD3H0WD4R3U]

Seeing the goon bag just gave me a headache

[@GavinWebber]

I was just shocked that I still had some left to use 😛

[@pino_t0412]

This is the same like Parmesan cheese :-) . Another bad imitation of Italian cheese. It is interesting to see how it is possible produce it during the summer when in Italy is produced in October.( formaggio ubriaco perche' prodotto durante la vendemmia) . Another piece of Beep. When you will produce Pecorino di Fossa o Pecorino Sardo or another bad imitation of Italian cheese ..drop a line. You have a lot of confusion between : formaggio affinato al vino rosso e formaggio ubriaco ( sono due cose differenti ma per te vanno bene lo stesso. Tutto e' formaggio!!!) 1.5 Litres (1.5 qt) of Sweet Red Wine ???? In italy : from verona to Udine use red marc.... My compliments...you are very smart

[@GavinWebber]

Thanks

[@naughtymidnight585]

LTTILE FEET

[@jonathanleiman3765]

SWEET BERRY WINE!