Formaggio di Fossa di Sogliano

Formaggio di Fossa di Sogliano is an Italian PDO cheese produced from ewes' milk, cows' milk, or a mixture of the two, and aged in sealed underground pits for a minimum of 80 and a maximum of 100 days. The finished cheese is irregular in shape, semi-hard, and crumbles easily, with an exterior ranging from ivory white to amber yellow.

Σχετικά με αυτή την ονομασία

Registered as a PDO on 22 December 2006 under file number PDO-IT-0580 (eAmbrosia identifier EUGI00000013648), Formaggio di Fossa di Sogliano takes its name from the pit-aging process central to its production. The geographical area of production covers the whole territory of the provinces of Forlì-Cesena, Rimini, Ravenna, Pesaro-Urbino, Ancona, Macerata, and Ascoli Piceno, together with specified municipalities within the province of Bologna. Milk must come from herds located within this defined area. Permitted bovine breeds are Italian Friesian, Alpine Brown, Italian Red Pied, and cross-breeds; permitted ovine breeds are Sarda, Comisana, Massese, Vissana, Cornella White, Fabrianese, delle Langhe, and Pinzirita, and cross-breeds. The specification permits three milk types: whole ewes' milk, whole cows' milk, and a mixture in which cows' milk may constitute a maximum of 80% and ewes' milk a minimum of 20%. The use of additives is prohibited. Before filling, pits are sanitised by burning small quantities of wheat-straw; walls are lined with at least 10 cm of wheat-straw supported by vertical reed fencing. Cheeses remain in the sealed pits for a minimum of 80 and a maximum of 100 days; the pits may not be opened during aging. The fat content of the dry matter exceeds 32%. Labels must state the type of milk used and carry the identity number of the cheese-pit establishment. Portioning and packaging must take place within the defined production area.

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Χαρακτηριστικά γεγονότα

• Registered as a PDO on 22 December 2006 under file number PDO-IT-0580; eAmbrosia identifier EUGI00000013648.
• The cheeses must remain in sealed underground pits for a minimum of 80 and a maximum of 100 days; the pits may not be opened during aging.
• In mixed-milk cheese, cows' milk may constitute a maximum of 80% and ewes' milk a minimum of 20%; no other proportions are permitted.
• Pit walls must be lined with a layer of at least 10 cm of wheat-straw, and the use of additives is prohibited throughout production.

Σημειώσεις γεύσης

Pit-aged Romagnolo sheep's-cow's milk cheese, buried in tufa-stone pits for 80-100 days. Irregular crumbly amber paste, intensely aromatic with earthy mushroom and damp-cellar notes, complex umami-piquant flavor unlike any other Italian cheese.

Χρήση HoReCa

Centerpiece of a Romagnolo cheese course, traditionally revealed at the November sfossatura; served with saba, fig jam, or chestnut honey, and presented in small slivers on tasting menus.

Συσκευασία

• whole-piece-1-2kg
• half-piece-vacuum-700g
• wedge-vacuum-200g
• gift-pack-300g

Εποχικότητα