Ubriaco al Prosecco is made from cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. Affectionately called as "drunken cheese", the cheese is bathed in gallons of sparkling Prosecco wine along with skins, seeds, and leftovers from the winemaking process to extract the unique sweet, delicate aroma of the wine and complex flavours. The cheese is immersed for about two months and then aged for about 6 months. The cheese absorbs the flavour of Prosecco wine. Sergio obtained special permission from the DOP to use Prosecco in the name of his cheese, an honor they don't bestow upon just anyone. The fresh and elegantly salted cheese are best served in crumbles or thin shavings, obviously, with a glass of Prosecco.