“Fossa” – Pecorino cheese aged in a “fossa”
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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.
Goat’s milk, rennet, salt. (may contain percentages of cow’s milk). ALLERGENS: MILK and MILK protein
strong>Forme : Totalement différentes les une des autres avec des caractéristiques irrégulières, selon la fermentation et la pression à laquelle ils sont soumis durant la période d’ « enfossement ».
Croûte : Dure et compacte, lisse et de couleur jaune avec des tâches obscures et rosées.
Pâte : Compacte de couleur jaune paille avec parfois des tâches rosées et de légers trous.
Saveur : Piquante, décidée, très parfumée et persistante.
- Food pairings:
First courses, combined with Vin Santo jelly, Mielaceto, or fig mustard
- Wine pairings:
Amarone or an important red wine
Code produit
Disponibilité
Unit of measurement
Kilo
Package Type
Irregular shape vacuum-packed
Weight per piece
About 1300 grams
Pieces per box
1 shape
Storage conditions
In the refrigerator from 0°C to +4°C
Transportation
Refrigerated from 0°C to +4°C
Product life in sealed package
90 days
Minimum order quantity
1 box
Valori nutrizionali medi
per 100 gr di prodotto
Etichettatura Ambientale
Verifica le disposizioni del tuo comune.