Formaggio di fossa

Formaggio di Fossa

Formaggio di Fossa cheese

Formaggio di Fossa is a traditional Italian cheese that originates from the regions of Emilia-Romagna and Marche. The name "Formaggio di Fossa" translates to "cheese of the pit," which refers to the unique aging process that involves burying the cheese in underground pits. This method imparts a distinctive flavor and aroma to the cheese, making it a prized delicacy in Italian cuisine.

History

The practice of aging cheese in pits dates back to the Middle Ages. It is believed that the technique was developed as a way to hide food from invading armies and marauders. By burying the cheese in pits, locals could protect their valuable food supplies. Over time, this method was refined and became a traditional practice in certain Italian regions.

Production

The production of Formaggio di Fossa begins with the selection of high-quality milk, which can be either cow's milk, sheep's milk, or a blend of both. The milk is curdled and the curds are pressed into molds to form the cheese. After an initial aging period of about 60 days, the cheese is wrapped in cloth bags and placed in pits, or "fosse," which are typically dug into tuff rock.

A traditional cheese pit (fossa) used for aging

The pits are lined with straw and sealed with a wooden lid. The cheese is left to age in the pits for an additional 80 to 100 days. During this time, the anaerobic environment and the specific microflora present in the pits contribute to the development of the cheese's unique characteristics.

Characteristics

Formaggio di Fossa is known for its strong, pungent aroma and sharp, tangy flavor. The texture of the cheese can vary from semi-hard to hard, depending on the milk used and the length of aging. The cheese often has a crumbly texture and a pale yellow color.

The flavor profile of Formaggio di Fossa is complex, with notes of earthiness and nuttiness, and a slight spiciness that lingers on the palate. These characteristics make it a versatile cheese that can be enjoyed on its own or used in a variety of culinary applications.

Culinary Uses

Formaggio di Fossa is often enjoyed as a table cheese, paired with honey, figs, or walnuts. It can also be grated over pasta dishes, added to risotto, or used in salads to add depth of flavor. The cheese pairs well with robust red wines and is a popular choice for cheese platters.

Related Pages

• Italian cuisine
• Cheese
• Emilia-Romagna
• Marche