Formaggio di Fossa di Sogliano D.O.P.
Ripened sheep's milk cheese buried in old ground hole in Sogliano al Rubicone
The rural traditions of Sogliano al Rubicone, probably of medieval origin, speak of the custom of "renting” pits in the local tuff, which were used to keep wheat, to the owners of cheese who would then use them to mature cheeses. The pits have the shape of a truncated cone or a flask about 3 m high and 2 m wide dug out of the tuff.
The unique temperature and humidity conditions existing here create an ideal environment in which numerous chemical, physical and microbiological transformations can take place to turn a normal cheese into the unmistakeable product known as “Formaggio di Fossa di Sogliano D.O.P.”.
We mature our best sheep milk cheeses in the famous pits and after 80 - 100 days they emerge reshaped, oily and contorted. The consistency is crumbly with a pure white colour and a strong aroma which is at the same time sweetish and delicate. A harmonious flavour that makes "Formaggio di Fossa di Sogliano D.O.P.” famous throughout Italy and sought after all over the world.
*Certified by the Control Organisation Authorised by the MIPAAF