The origin of “Formaggio di Fossa” goes up to Middle Ages time when the population who lived in the Apennines, tired to being robbed of their harvests and cheeses by foreign armies, they started to dig some pits in which they hid the cheese. By chance they discovered not only that the pits keep the cheeses from the foreign armies but the taste of the rounds improve taking the pit’s perfumes thanks to the microclimate that is in itself.
Process
The Caciotta are wrapped in white sheets an put in tuff flasks shape pits 3 meters in depth and 2 in diameter. Before being filled they are clean burning straw and twigs so they are covered with straw and sticks to favor the whey dripping and avoid the contact between the cheeses and the wall of the pit. After being stowed the sack of the cheeses in the pits they are closed with wood covers. In the pits the temperature is 20° Celsius and the humidity is about 80-90 per cent. In August the cheeses have been closing in the caves for 90 days and according the tradition the pits are opened in Saint Caterina day on 25 November, when the streets of Sogliano al Rubicone are full of pecorino di fossa smell.
Ingredients: sheep’s milk, rennet, salt. Preservatives: absent Coloring: absent Characteristics: Irregular shape, soft and creamy, strong taste, full of characteristics perfumes. Maturing:minimum 6 months. Shelf life: 120 days. Storage conditions: +4/8 °C. Pairings: Serve as starter with salami or “Melata” o di “Stachys” honeys to elate the taste. Advices: open the vacuum pack 4/5 hours before using the product.
All prices are without VAT. Photos are only indicative and may change without any notice.
Reproduction even partial of material on this website is not allowed.
