Formaggio di fossa cheese: Difference between revisions

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When placed on the market, the ‘Formaggio di Fossa di Sogliano’ [[DOP]] [[cheese]] has the following characteristics: the exterior of the finished product varies in colour from ivory white to amber yellow.  At the end of the aging process the weight of individual ‘Formaggio di Fossa di Sogliano’ [[cheeses]] varies from 500 grams to 1 900 grams. The [[cheeses]] are irregular in shape, with typical bumps and depressions, and the surface is primarily wet and greasy and in some cases may be covered by butterfat and mould which can be easily scraped off. Small cracks and possible yellow ochre stains of varying intensity on the surface are also typical of the product. There is no or minimal rind. The interior consistency is semi-hard and crumbles easily, and the colour is amber white or slightly yellowish. The smell is typical and lingering, and at times full and pungent, with aromas recalling woodland undergrowth with hints of mould and [[truffles]].

*sold in the aging bags;

centuries, and which has been handed down from generation to generation of [[cheese]]-pit operators who have retained the traditional knowledge and expertise. The tradition of aging the [[cheese]] in pits began in the Middle Ages and it quickly became an integral part of country life in the territory between the Rubicon and Marecchia valleys and as far as the river Esino, overlapping the Romagna and Marche regions. The use of pits was naturally linked to the need to preserve the product, as well as to the desire to protect it from raids by the tribes and armies which over the centuries endeavoured to occupy the territory. The pits were dug out of the living sandstone rock and left rough. This activity became so

The ‘Formaggio di Fossa di Sogliano’ [[cheese]] is different from other products in the same category for its typical and lingering smell, which is occasionally strong and is rich in flavours suggesting woodland undergrowth with hints of mould and [[truffles]]. These characteristics are closely linked to the method of production, in which aging in pits is certainly a specific feature. Before the [[cheeses]] are placed in the pits, the latter are suitably prepared using the following method: when not in use the pits are kept closed by means of wooden covers with the addition of sand or rocks. When they are to be used, they are opened, aired and then sanitised by fire and smoke by burning small quantities of wheatstraw.  When the fire is out, the pits are cleaned to ensure that no ash remains. A raised platform made of untreated wooden planks is placed at the bottom of each pit. This allows the fatty liquid produced during the fermentation of the [[cheese]] as it ages to drain away. The walls of the pit are lined with a

layer of at least 10 cm of wheat-straw supported by vertical reed fencing. The pit is filled to the top with bags of [[cheese]]. After a period to allow settling, never more than ten days, more bags can be added to fill the pit. When the pit is full, the top is covered by uncoloured cloths suitable for use with foodstuffs, and/or straw, to prevent transpiration. The pit is then closed by means of a wooden cover which is sealed using plaster or lime sandstone mortar. Further covering using rocks, sandstone powder, sand and/or planks is permitted. This is when the aging starts. The pits may not be opened during the aging process. The [[cheeses]] remain in the pits from at least 80 to at most 100 days.