Fossa di Sogliano cheese D.O.P. Quarter wheel "Pecorino"
Pecorino, Quarto di Forma
0, 3 Kg
€ 34.50 / 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 local product, which receives its unmistakable flavor from aging in the pit.
The cheese paste is compact but unique is its herbaceous scent with a delicate and sweet taste at the first taste but which gradually turns towards an increasingly spicy tone.
Fossa di Sogliano Dop pecorino cheese is flavored, very tasty and intense.
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 Quarto di Forma typology it will be delivered vacuum-packed and ready to cut.
Tips & Pairings:
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 Fossa di Sogliano Dop Pecorino cheese must be a soft but full-bodied red, like a Sangiovese Riserva; young wines should be avoided, because 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, salt, rennet, Ferments.
Store in a cool and dry place away from heat sources.
Nutritional value per 100 g:
Energy value 441 Kcal Fat 37 g of which saturated 26 g Carbohydrates 0.5 g of which sugars 0.5 g Proteins 27 g salt 1.5 g