Formaggio di fossa
Formaggio di fossa (lit. 'pit cheese') is an Italian cheese originating from Sogliano al Rubicone, in the province of Forlì-Cesena, Emilia-Romagna.
| Formaggio di fossa | |
|---|---|
| Country of origin | Italy |
| Region | Emilia-Romagna |
| Town |
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| Source of milk | Cow, sheep, goat, or mixed |
| Aging time | 30 days prior to being placed in a pit (fossa), plus 80–100 days inside the fossa, plus 3 months after removal from the fossa |
| Certification | DOP |
| Related media on Commons | |
Fossa's production process dates to the 14th century. The cheese matures in pits dug in tufa, where it matures for three months. As well as Sogliano, the cheese is produced in Talamello, where it is known as Ambra di Talamello, and Perticara, a frazione of Novafeltria, both in the province of Rimini.
In November 2009, fossa received denominazione di origine protetta (DOP) status. In 2017, it was estimated that about 112,000 kilograms (247,000 lb) of fossa is produced annually.
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