Formaggio di Fossa di Sogliano Cheese

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About Formaggio di Fossa di Sogliano Cheese

Formaggio di Fossa di Sogliano is a traditional cheese from Italy, recognized as a Protected Designation of Origin (PDO) product. It is made from sheep's milk, cow's milk, or a mixture of both, using specific breeds of cattle and sheep. The cheese undergoes a unique aging process in underground pits, which contributes to its distinctive aroma and flavor. The cheese has a semi-hard texture and can vary in color from ivory white to amber yellow. It is known for its aromatic and intense taste, with hints of woodland undergrowth, mold, and truffle. The cheese is produced in specific regions of Italy, including parts of the provinces of Forlì-Cesena, Rimini, and others. The tradition of aging cheese in pits dates back to the Middle Ages and has been preserved over centuries.

Key Facts

Country of Origin Italy
Specific Origin Provinces of Forlì-Cesena, Rimini, Ravenna, Pesaro-Urbino, Ancona, Macerata, Ascoli Piceno, and part of Bologna.
Protection PDO (2006)
Milk Type Sheep's milk, cow's milk, or mixed.
Milk Treatment Raw or pasteurized whole milk.
Fat Content Exceeds 32% in dry matter.
Moisture Content Not Specified.
Rind Minimal or no rind.
Texture Semi-hard, crumbles easily.
Flavor Aromatic, fragrant, intense, slightly pungent for sheep's milk; subtle, delicate, moderately salty, slightly acidic for cow's milk; balanced between salty and sweet for mixed milk.
Aroma Characteristic, long-lasting, sometimes intense.
Colors Ivory white to amber yellow.
Forms Whole cheeses, portions, vacuum-packed, film-wrapped trays, wrapped in food-grade paper.
Age 80 to 100 days in pits.
Rennet Type Not Specified.
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