葡萄酒：Rosso Piceno, Sangiovese dei Colli Pesaresi, Sangiovese di Romagna
Underground-matured Sheep Cheese with Strong Flavour.
Pecorino di Fossa, also called Ambra di Talamello, is one of the most exquisite and unique Italian cheeses. It is a traditional sheep cheese dating back to the Middle Ages. "Fossa" means pit, because this cheese is aged in an underground oval sandstone pits.This wonderful table cheese is sold vacuum-sealed and should be removed from the bag 24 hours before being eaten.
Strong, determined, and with notes of mushroom and wine gained during the aging process, this hard cheese demands a try!
The cheese's name, which literally means "cheese of the pit", is derived from the process of ripening the cheese in special pits dug in tuff rock.
Born by chance, Pecorino di Fossa is a very particular type of cheese that is matured by wrapping it in white sheets, underground in unique flask-shaped tuff pits. It is usually during the end of summer and the beginning of autumn that this characteristic cheese is matured, when the dry tuff gives the cheese that aroma and intense flavor typical of this cheese.
In addition to being grated, it is special on its own with acacia honey, but it finds many solutions in the kitchen as a filling for cannelloni or crepes. To accompany it it is excellent with sweet white wines, or an aged red.
Pasteurized sheep's milk, salt, traditional rennet, culture
Aspect and texture: hard cheese with an irregular shape
Taste: nutty and sharp yet balanced
On a cheese with honey or fruit.
Wine: Rosso Piceno, Sangiovese dei Colli Pesaresi, Sangiovese di Romagna.
Beer: trappist beers.
Jam: apricot and peach jam.
Honey: acacia honey.
Recipes with Pecorino di Fossa
- Discovering Italy: Formaggio di Fossa Cheese and Emilia Romagna
- Fried Eggs with Black Truffles and Cheese
- Cheese Pairing Tips: Pecorino di Fossa
- Ravioli with Pears, Pecorino di Fossa Cheese and Balsamic Vinegar
- Pecorino di Fossa Cheese with Pears in Red Wine
Made with pasteurized sheep's MILK,
Volterra salt, rennet and enzymes.
Circular shape. Compact, white or slightly straw yellow paste
Pleasant, full and savory
about 4/5 months