Pecorino aged in pits from Sogliano al Rubicone

Why is it called "di fossa" (of the pit)? This pecorino is a rich cheese made from pure sheep’s milk, which, already partially aged, is further matured in underground environments of at least 3 meters deep, the ancient "pits" dug into sandstone rock. Its history begins in medieval times when cheesemakers came to Sogliano to "bury" the cheese wheels to protect them from looting. In autumn, they would retrieve them to eat during the winter.

How is the "fossa" prepared for aging? Each year, the pit is prepared by burning straw inside to remove any moisture and eliminate harmful bacteria. The walls are then "lined" with 10 cm of straw to insulate the tuff, and tables are placed on the floor of the pit. The cheeses are wrapped in a white cloth and stacked one on top of the other until the hole is filled. At this point, the entrance is sealed with cloths and a wooden lid to minimize airflow. The aging process takes place in an anaerobic environment for at least 90 days, during which the cheese loses liquids and fat. Upon opening, the pecorino has acquired a strong and intense aroma and a distinctive shape from the pressure.

What is the difference between "formaggio di fossa" and "pecorino di fossa"? The difference lies in the milk used to make the product. For formaggio di fossa, a mix of sheep’s and cow’s milk is used, while for pecorino di fossa, only pure sheep’s milk is used.