Pecorino di Fossa whole form

Pecorino di Fossa whole form

The Pecorino di Fossa originates in the legendary pits of the Rubicone district, in Forlì, Romagna. The particular aging process is a centuries-old tradition of this area and leads to the creation of precious and renowned products.

We have selected for you the pecorino di fossa from Fosse Venturi, the producer renowned for its superior performances and long-standing tradition of prestige.

These pits are large cavities in the rock where the cheese is placed for 90-100 days. The sheep cheeses thus become enriched with typical and unique aromatic components: they become savory and sweet, with a distinctive firmness and creamy on the palate.

Characteristic Shape

The strange and irregular shape of these cheeses is due to the fact that they have been stacked one on top of the other and, therefore, squashed in the pit for at least three months.

Pecorino di Fossa whole form: How is it produced

Fosse Venturi, Emilia Romagna

Ingredients Pecorino di Fossa whole form

Latte di pecora italiano pastorizzato, sale, caglio, fermenti lattici. Crosta non edibile

Allergeni: latte

Nutritional values

Valori nutrizionali medi per 100g di prodotto

Energia: 411kcal / 1707kj
Grassi: 33g di cui saturi 23g
Carboidrati: 1g di cui zuccheri 0g
Proteine: 28g
Sale: 1,3g