Unit of measurement
Type of packaging
Irregular shape vacuum-packed
Weight per pack
About 1300 grams
In the refrigerator from 0°C to +4°C
Means of transport
Refrigerated from 0°C to +4°C
Product life with sealed packaging
“Fossa” – Pecorino cheese aged in a “fossa”
The peasant traditions of Sogliano al Rubicone, probably of medieval origin, testify to the custom of “renting” the tuff pits, used for the preservation of the grain, to the owners of the cheese and allow the sinking as a method of maturing. The ditches are cone-shaped or flask-shaped rooms, about 3 metres high, with a diameter of about 2 metres, dug into the tuff of the village of Soglianese, where unusual conditions of temperature and humidity create the ideal environment for numerous chemical, physical and microbiological transformations to take place, making a normal cheese into the unmistakable product of “Fossa Cheese”. The shapes come back to light remodeled, are greasy and twisted and spread a unique and unmistakable aroma and a harmonious flavor that makes the “Fossa Cheese” famous throughout Italy and a product sought after in the world.
Ingredients: Goat’s milk, rennet and salt. (but there may also be percentages of cow’s milk).
Size: about 1,1 Kg.
Packaging: vacuum packed.
Duration of the packaged product: 90 days.
ALLERGENS: MILK and MILK proteins.
Shape: totally different from each other and with irregular characteristics, given the fermentation and the pressure to which they are subjected during the period of sinking;
External appearance: hard, compact but very thin rind, smooth and yellow in colour with dark or pink patches.
Internal appearance: compact, straw-yellow in colour and with the possibility of pinkish blotches with a very slight hint;
Odour: lactic hints of cooked butter, meat broth, fermented grass and a hint of animal;
Flavour: strong, spicy and very savoury flavour and also very persistent.
Aging: 60-70 days in cells after which it passes for another 90 days closed in ditches.
Availability: limited due to the low annual production.
Food pairings: Excellent for making first courses or if combined with a jelly of Vin Santo, a Mielaceto or a fig mustard.
Oenological pairings: Important red with a strong character, like an Amarone.
MEDIUM NUTRITIONAL VALUES per 100 g of product:
- Energy value kcal 453
- Energy value KJ 1875
- Fats 39 gr
of which saturated fatty acids 27,2 gr
- Carbohydrates 0,1 gr
of which sugars 0,1 gr
- Protein 25,4 gr
- Salt 1,72 gr