Fossa di Sogliano PDO cheese
from Producer Caseificio Val D'Apsa
The true Fossa di Sogliano DOP cheese originates from the ancient method of maturing in tuff caves in the valleys of the Alto Montefeltro and the Malatesta land.
Fossa di Sogliano DOP is produced with only sheep’s milk or only cow’s milk. The pure sheep cheese has a strong and slightly spicy flavour.
This cheese is matured for a minimum of 60 days. The forms are then enclosed in bags of cloth and matured in the old medieval pits of Sogliano al Rubicone for a period of about three months. The underground caves, dug in the tuff, are covered with hay. At the bottom there are wooden boards, placed to isolate the cheese from the fat that drips during fermentation. The pits are then filled with canvas bags containing 6/7 forms of cheese each, leaving no gaps and hermetically sealed. In this way we create particular conditions of humidity, with absence of oxygen and unique temperatures, which allow a re-fermentation of the cheese that gives the finished product aromas and flavours characteristic and inimitable, with a spicy taste and an unmistakable aroma on the palate.
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