Fossa di Sogliano cheese D.O.P. Whole "Mixed / Vaccine"
Mixed / Whole Form Vaccine
€ 30.50 / Kg
We will compensate for small differences in weight ±, by varying the quantity of other products in the cart.
The cheese maturing technique in pits has very ancient origins: the first documents regarding pits and pit techniques, in fact, date back to the 14th century and belong to the archives of the Malatesta family, owner of the territory.
The use of hollowing was generally linked to the need to keep the cheese during the autumn, as well as the desire to protect it from the raids of the soldiers.
Before the cheese was put into the pits, the pits were carefully prepared:
aired and sanitized with fire and smoke, the walls were covered with a layer of wheat straw, provided with a drain and a collection of fats, and closed with wooden lids.
The traditional period of burial was late August-September and the reopening of the pits took place on 25 November.
The fundamental reason for the cheese remaining in the pit in autumn is very simple: spring-summer was the period in which there was greater abundance of pasture, and therefore greater milk production; therefore, there was a need to transform milk into cheese and to keep it for less productive periods.
The Fossa di Sogliano Dop cheese is a typical Romagna product, which receives its unmistakable flavor from aging in the pit. The cheese paste is compact and light yellow in color, but its herbaceous scent is unique, with a delicate and sweet taste at the first taste but which gradually turns towards an increasingly spicy tone.
The mixed Fossa di Sogliano Dop cheese, that is made up of sheep's milk and cow's milk, is very balanced and tasty, with bitter hints, certainly less intense than "Pecorino". It has the characteristic of being able to flavor a dish even if used in small quantities, and for this reason it is very appreciated and known.
In the full version, it will be delivered vacuum-packed with label.
Tips & Pairing:
It is often used in flakes or grated on minestrone, passatelli and tortelloni, but another excellent combination is with caramelized figs, sweet honey or Balsamic Vinegar of Modena PGI.
In general, thanks to its strong flavor, it becomes the protagonist of every dish in which it is used:
it is therefore very important to use balanced doses.
The right wine for the Fossa di Sogliano Dop Mixed Cheese must be a soft but full-bodied red, like a Sangiovese Riserva;
if combined with honey or balsamic vinegar, on the other hand, you can decide for a passito Albana.
Young wines should be avoided, as there is the risk of having an excessive acidity on the palate, given by the taste of the cheese and the tannic charge of the wine.
Ingredients & Allergens:
Sheep's milk, cow's milk, salt, rennet, Ferments.
Store in a cool and dry place away from heat sources.
Nutritional value per 100 g:
Energy value 426 Kcal Fat 34.4 g of which saturated 24.7 g Carbohydrates 34.4 g of which sugars 0.8 g Proteins 28.30 g salt 1.22 g