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

More details

cod. 173
New product
 
Characteristics
  • ripened sheep's milk cheese
  • ried in the tufa sandstone ground holes in Sogliano al Rubicone
  • off-white rind
  • irregular shape
  • friable and pure white texture
  • strong smell
  • strong and slightly sharp taste
  • the production of “Formaggio di Fossa di Sogliano D.O.P.” meets in all its phases with the specification reference
  • medium weight: 1,2kg

The culinary research and the modern conviviality, made of finger food, happy hour and dinners with friends, led to the discovery of the "game of pairing" with wine and jams.

In this game there are no rules, except those dictated by personal tastes, the important thing is not to forcefully force your preference.

HONEY and MARMELADE

Aged balsamic vinegard of Modena

“Saba” (cooked grape must)

“SAVOR” (typical jam of Romagna made by pears, quince, "Saba" and dried fruits)

Acacia, chestnut, linden, thyme honey

WINE SUGGESTION

Fullbodies Red Wine: Amarone di Valpolicella, Brunello di Montalcino

Liqueur or "Passito" Wine: Moscato passito, Malvasia

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