Formaggio di fossa
Country of originItaly
Region
TownSogliano al Rubicone
Source of milkCow, sheep, or mix of both
Aging time30 days prior to being placed in a pit ("fossa"), plus 80–100 days inside the fossa, plus 3 months after removal from the fossa
CertificationPDO
Related media on Commons
The cheese is buried in a fossa or pit, like the one shown here.

Formaggio di fossa (lit. 'fossa cheese') is an Italian cheese originating from Sogliano al Rubicone, in the province of Forlì-Cesena, Emilia-Romagna. The cheese's name, which literally means "cheese of the pit", is derived from the process of ripening the cheese in special pits dug in tuff rock. The cheese is currently produced in the areas between the Rubicon and Marecchia river valleys. In 2009 formaggio di fossa was granted denominazione di origine protetta status, the Italian equivalent of protected designation of origin.[1]

Production process

Fossa cheese is made with either sheep's milk, cow's milk, or a mixture of the two. The cheese typically matures around 30 days before being placed in the "fossa", a pit dug into the ground and lined with straw. The pit is prepared by burning straw inside to remove moisture and sterilize the space. The cheese is wrapped in cloth bags and placed in the pit, which is then closed off entirely while the cheese matures for an additional 80 to 100 days. The sealing of the pit limits the oxygen available to the cheese, enabling a process of anaerobic fermentation. After being removed from the pit, the cheese is allowed to ripen for an additional three months. The technique of making formaggio di fossa dates back to the 15th century.[2][3]

Formaggio di fossa is produced in the Forlì-Cesena province of Italy.

See also

References

  1. ↑ Agraria.org
  2. ↑ "Province of Forlì Cesena Official Website". Archived from the original on 2014-03-09. Retrieved 2012-06-12.
  3. ↑ "Accademia Barilla". Archived from the original on 2011-02-02. Retrieved 2012-06-12.
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