Formaggio di Fossa di Sogliano

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.