Formaggio di Fossa DOP aged in the “fossas” of Sogliano at Rubicone
Origin of the milk: Italy. The caciottas are handmade in the cheese factory, in the typical area of production of this rare cheese, following a strict set of standardized production guidelines for DOP recognition.
The cheese produced is aged for 60 days and then placed into the fossas dug in tuff in Sogliano al Rubicone, for 3 months. The fossas date back to the fourteenth century and belonged to the Malatesta family. The aging in the fossa traditionally takes place from August to November. At the end of the aging process, the “Formaggio di Fossa di Sogliano al Rubicone D.O.P” shows irregular shapes, characterized by bumps and depressions. It’s best tasted with acacia honey and a sweet wine, the Passito di Pantelleria for example; it’s excellent grated on pasta and as an ingredient in a few typical Romagna dishes and much more. The smell is lingering, entangling and enchanting, sometimes intense, rich of aromas recalling woodland undergrowth with special scents. The cheese can be mixed or pecorino cheese.
Ingredients: sheep’s milk and/or mixed cow-sheep, rennet, sea salt.
Storage and expiry date: Keep in a cool and dry place or in a refrigerator at 4° C, wrapped in a wrapper and well sealed because its persistent and intense odour expands easily. Shelf life 1 year.
Allergens: Milk and milk-based products (including lactose).