Formaggio di fossa

Formaggio di Fossa is a unique type of cheese originating from the Emilia-Romagna and Marche regions of Italy. The name translates to "cheese of the pit," which refers to the traditional method of aging the cheese in underground pits. This cheese is also known as Fossa cheese or Pit cheese in English.

History

The tradition of making Formaggio di Fossa dates back to the 15th century. It was initially a method used by farmers to hide their cheese from marauding soldiers during the Middle Ages. The cheese was buried in pits and left to age, which resulted in a unique flavor and texture that became highly prized.

Production

Formaggio di Fossa is made from either sheep's milk, cow's milk, or a mixture of both. The milk is first curdled using rennet, then the curds are cut, cooked, and pressed into wheels. The wheels are then aged in pits dug into tuff, a type of soft volcanic rock. The pits are lined with straw and the cheese is wrapped in cloth bags before being buried. The cheese is left to age in the pits for at least 80 days.

Characteristics

Formaggio di Fossa has a distinctive, strong flavor that is slightly sour, with hints of mold and fermentation. The texture is crumbly and the color ranges from white to straw-yellow. The cheese is often served with honey, jams, or fruit mustards.

Recognition

Formaggio di Fossa has been granted Protected Designation of Origin (PDO) status by the European Union. This means that only cheese produced in the specific regions and using the traditional methods can be called Formaggio di Fossa.

See also

• List of Italian cheeses
• List of sheep milk cheeses
• List of cow's milk cheeses