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Cheese

Formaggio di fossa

Melanie Wong | Oct 18, 201603:54 PM    

"...The sfossatura (the unearthing) occurs on Nov. 25, the day dedicated to Saint Caterina. Sogliano and the nearby town of Talamello celebrate the event with the annual Festival of Fossa Cheese, a joyous day during which you can visit area farms and enjoy the cheese market.

The process of fermentation gives the cheese a particular flavor, as well as a reduction of whey and fat. It has an uneven shape, a hard or semihard and easily friable consistency, and a color that spans from white to amber. The aroma is strong, with hints of sulfur, mold and truffles, and a pungent taste on the bitterish side. Fossa cheese has been granted DOP status (Denominazione di Origine Protetta), the Italian equivalent of protected designation of origin..."

Italy's Ancient Ritual Of Buried Cheese | Cesare Zucca

Cheese lovers may want to travel to Italy’s Sogliano al Rubicone in late November, when formaggio di fossa is taken out of underground pits.

zesterdaily.com
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