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The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.
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The Pecorino di Fossa DOP was born in the mythical pits of Sogliano al Rubicone, in Forlì, in Romagna. The particular seasoning is a centuries-old tradition of these areas and leads to the creation of fine and renowned products.
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These were great cavities in the rock and here are placed the shapes for 90-100 days. The sheep's cheeses are enriched in this way by typical and unique aromatic components: become tasty and sweet, with a particular compactness and creamy on the palate.
FORMA CARATTERISTICS
The strange and irregular shape of these cheeses is due to the fact that they were formed one above the other and, therefore, crushed in the pit for a minimum of three months.
USE IN CUISINE
The Pecorino di Fossa that on this page we present you in full shape from about 1.3kg is a cheese to eat at the end of the meal with fruity mustard or with chestnut honey or even millefiori.
Very good with the apple. To be combined with white wine of structure and passito or with red wines of body.
Specific References
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It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
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