Formaggio di fossa

Formaggio di Fossa di Sogliano is a semi-hard PDO cheese from central northern Italy that earned its protected designation in 2009. It's named after the "fossa" or pits used for its aging, a technique dating back centuries. These pits, carved from tuffaceous rock, are first sterilized with fire, then lined with straw and filled with cheeses wrapped in cloth. Sealed tightly, the cheeses age from early March to late September, developing unique flavors.

The resulting cheese, irregular in shape and often with a wet, moldy surface, has a pungent aroma reminiscent of brush and truffle. Its flavor varies from bitter to spicy, depending on the milk's fat content, which must be at least 40.5 percent dry matter. The milk can be from cows, ewes, or a mix, coagulated at 86–100°F using natural rennet, and the cheese is salted either dry or in brine after forming.

Aged for a minimum of twenty days in controlled conditions, Formaggio di Fossa features a compact, crumbly paste with a sweet, buttery aroma. It's cherished locally both as a table cheese and in various dishes, celebrated for its robust and richly nuanced taste.

Important Facts

Country of Origin	Italy
Specific Origin	Emilia-Romagna and Marche regions
Certification	PDO (2009)
Milk Type	Cow's, Ewe's, mix
Milk Treatment	Raw or Pasteurized
Fat Content	At least 40.5% on dry matter basis
Rind	Minimal or none
Texture	Compact, Friable
Flavor	Bitter to spicy
Aroma	Strong, truffle-like
Colors	Ivory, Straw
Forms	Irregular, 1–4 lbs (500 grams–1.9 kilograms)
Rennet Type	Natural rennet

Formaggio di fossa

Important Facts

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