Cheeses
Formaggio di Fossa
A cheese with an ancient tradition, dating back to the 12th century, created by chance by Romagna farmers who hid their meager “riches” (including cheese) in caves during the periodic raids of Saracen pirates who plagued the Romagna coast.
As per tradition, the pecorino is buried during maturation in special tuff “pits” lined with straw, located in Sogliano al Rubicone and Talamello.
On the feast of the patron saint in November, the previously flattened cheeses are removed from the pits and left in the open air. The resulting flavor is extraordinary.
We suggest pairing the fossa cheese with Sardinian strawberry tree honey or truffle honey.
