It is characterized by a deep gold color having been matured underground in carved out holes or pits. The holes once acted as refrigerators before the advent of electricity. They would trap the cool air.
Formaggio di Fossa Cheese
The preparation of the pits is almost a magical rite. Straw is burned to reduce the accumulated humidity after which the cheese is buried to reach a certain maturity in early November.
The various forms of cheeses are placed in the straw lined holes in August having been wrapped in cotton cloth.
They are then sealed in with a wooden cover which is closed with a lining of chalk. The cheese is recovered in November wonderfully mature.
The result is a product with a strong, sharp but mellow quality and do look out for the related food festivals.
Other local variants of formaggio di fossa can be found along the borders of Marche and Emilia Romagna, typically the provinces of Forli Cesena, Rimini and Pesaro Urbino. More specifically, Sogliano al Rubicone and the mountain communities of the 'Appennino Cesenate'.
Cheese event in November Fiera del Formaggio di Fossa l'Ambra di Talamello www.comune.talamello.rn.it
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