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Home / Guide / Flavours / Typical products / Il formaggio di fossa- Pit-aged cheese

Il formaggio di fossa- Pit-aged cheese

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What is "formaggio di fossa"?
The Formaggio di Fossa (pit-aged cheese) is a typical product of the area between the Rubicone and the Marecchia valleys (between Emilia Romagna and Marche) obtained by the fermentation of the cheese matured in pits.
Two kinds of cheese are selected: the one is made of sheep's milk (100%), the other is made of sheep's milk (70%)and cow's one (30%).
After 20 / 30 days, this cheese is left ripen in holes in the ground for three months.
The process of fermentation due to the lack of oxygen causes the softening of the cylinder-shaped cheese; the rind and the cheese are no longer distinguishable, all looking solid and crumbly
Its flavour is dainty, almost sweet, more and more strong and vaguely bitterish.
Its colour ranges from the white to the pale yellow.

This cheese may go well with fig jam, acacia or chestnut honey or with some aromatic vinegar. It is excellent as a filling for pasta; you can try it wherever you want either grated or slivered with aged red wines and raisin ones.

The Fossa cheese is characterized by unique taste and fragrance and it is the protagonist of a fair in Sogliano during which, after the pits opening, visitors will have the opportunity to buy and taste typical local products and to enjoy shows, music and exhibitions (November)


Further info : www.agraria.it/ilfossa/eng/index.htm

www.comune.talamello.pu.it/index.php?id=14898
www.comune.talamello.pu.it/fileadmin/grpmnt/5523/schema_su_fornaggio_di_fossa.pdf

Typology: 
Talamello, Sogliano sul Rubicone
Typical production area: 
Talamello, Sogliano sul Rubicone
The Formaggio di Fossa (pit-aged cheese) is a typical product of the area between the Rubicone and the Marecchia valleys (between Emilia Romagna and Marche) obtained by the fermentation of the cheese matured in pits.
Two kinds of cheese are selected: the one is made of sheep's milk (100%), the other is made of sheep's milk (70%)and cow's one (30%).
After 20 / 30 days, this cheese is left ripen in holes in the ground for three months.
The process of fermentation due to the lack of oxygen causes the softening of the cylinder-shaped cheese; the rind and the cheese are no longer distinguishable, all looking solid and crumbly
Its flavour is dainty, almost sweet, more and more strong and vaguely bitterish." data-share-imageurl="">
Last update date: 13/08/2018 - 08:25