Sogliano al Rubicone sheep cheese

This pecorino is a rich cheese made from pure sheep's milk, which, already partially aged, is further matured in underground spaces of at least 3 meters, the ancient “fosse”, dug into sandstone.
Its history begins in the medieval era when cheesemakers would come to Sogliano to “infossare” the cheese wheels in order to protect them from plunder. In autumn, they would then retrieve them to eat during the winter. 
 

Every year, the fossa is prepared by burning straw inside it to eliminate any humidity and harmful bacteria. Then, the walls are “lined” with 10 cm of straw to insulate the tuff, and tables are installed at the bottom of the cave.
The cheeses are wrapped in a white cloth and stacked on top of each other until the hole is filled. At this point, access is sealed with sheets and a wooden lid to minimize transpiration.
Aging takes place in an anaerobic environment for at least 90 days, during which the product loses liquids and fat. Upon opening, the pecorino will have acquired a strong and intense aroma and will take on a particular shape due to compression.
 

The difference lies in the milk used for the product preparation; the milk in fossa cheese is a mix of sheep and cow, while that in fossa pecorino is purely sheep's milk.