“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.