Cacio di fossa, pecorino "cheese of the pit"

"Formaggio di fossa", literally "Cheese of the pit" is a fat cheese, with crumbly paste and a characteristic sweet/spicy taste. Thanks to its ageing in caves, its intense perfumes remind of underwood scents and wood.

Typical of Emilia Romagna in the areas between Forlì and Rimini, its first hystorical traces date back to the XVth century. The farmers needed to find a safe way to hide their cheese from bandits' raids, so they started ageing it underground, packing the rounds in the local tuff caves. The method is still the same today: after two or three months of ageing in the open air, during the month of August the cheese rounds are wrapped in white clothes, put into a bag, rolled up in hay and placed in dump 3 meters deep tuff caves, with an average temperature of 20° C degrees. The caves are then closed with wood covers and traditionally opened on November 25th, on Saint Catherine's day.

Available both in whole rounds of 900g and in portions of about 200g