| Formaggio di fossa | |
|---|---|
 | |
| Country of origin | Italy |
| Region | Emilia-Romagna |
| Town | |
| Source of milk | Cow, sheep, goat, or mixed |
| Aging time | 30 days prior to being placed in a pit (fossa), plus 80–100 days inside the fossa, plus 3 months after removal from the fossa |
| Certification | DOP |
 Related media on Commons | |
Formaggio di fossa (lit. 'pit cheese') is an Italian cheese originating from Sogliano al Rubicone, in the province of Forlì-Cesena, Emilia-Romagna.[1][2]
Fossa's production process dates to the 14th century.[2] The cheese matures in pits dug in tufa,[1][2] where it matures for three months.[2][3] As well as Sogliano, the cheese is produced in Talamello, where it is known as Ambra di Talamello, and Perticara, a frazione (hamlet) of Novafeltria, both in the province of Rimini.[4]
In November 2009, fossa received denominazione di origine protetta (DOP) status.[2] In 2017, it was estimated that about 112,000 kilograms (247,000 lb) of fossa is produced annually.[4]
- ^ a b "Formaggio di Fossa di Sogliano e Talamello DOP". Agraria (in Italian). Retrieved 2 February 2024.
- ^ a b c d e "Formaggi di fossa: storia, produzione e conservazione" [Formaggio di fossa: History, production, and conservation]. Ercoli 1928 (in Italian). 25 January 2021. Retrieved 2 February 2024.
- ^ "Il formaggio di fossa". Rimini Turismo (in Italian). Retrieved 2 February 2024.
- ^ a b Angeletti, Véronique (18 November 2017). "Formaggio di fossa che passione Con l'apertura si svelano i tesori" [Fossa cheese, what a passion. The treasures are revealed when opened.]. Corriere Adriatico (in Italian). Retrieved 2 February 2024.