Ambra di Talamello cheese
- Ambra di Talamello can be made from cow, sheep, or goat milk, and is an example of “Formaggi di Fossa,” or cheeses that are aged underground. “Ambra” refers to the amber tones the cheese takes on during the aging process, which happens annually from mid-July to November. The cheeses, already two months old, are wrapped in special cotton sacks and buried in straw-lined tufa pits and sealed with chalk paste. They emerge in autumn with a distinctive, earthy tang
- Milk sourced from a variety of animals,
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