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Description
Pecorino di Fossa di Sogliano DOPPecorino di Fossa di Sogliano DOP 2. 5 lb (1. 2 kg) Approx. The Pecorino di Fossa di Sogliano DOP is a very unique type of cheese produced in Sogliano al Rubicone, Italy, with a traditional production process that dates back to the 12th century. The Pecorino di Fossa di Sogliano is a 4 months aged cheese made of pasteurized sheep's milk and has a compact texture with a white to yellow pale color. The taste is pleasant and full bodied. This cheese can
Pecorino di Fossa di Sogliano DOP - 2.5 lb (1.2 kg) Approx.
The Pecorino di Fossa di Sogliano DOP is a very unique type of cheese produced in Sogliano al Rubicone, Italy, with a traditional production process that dates back to the 12th century.
The Pecorino di Fossa di Sogliano is a 4 months aged cheese made of pasteurized sheep's milk and has a compact texture with a white to yellow-pale color. The taste is pleasant and full-bodied.
This cheese can be tasted by itself or grated on top of pasta, ravioli, tortelli and soup as well as used in many preparations such as stuffing for ravioli, crepes, cannelloni, etc.
The History
Produced in Sogliano al Rubicone, Pecorino di Fossa began accidentally when farmers hid their treasures in caves during the Saracen pirate raids of the 12th century. As per tradition, the cloth-wrapped cheese is buried in caves in August, then dug up on November 25 during the holiday of Santa Caterina. The cheese becomes deformed from its long stay underground yet it acquires exceptional fragrance and flavor. The flavor will vary according to where the cheese lies in the cave. Ones buried at the bottom, for example, tend to be earthier than those resting near the middle and top of the cave. It acquired DOP status in June 2005.
Ingredients: pasteurized sheep's milk, salt, rennet, dairy cultures.
2.5 lb (1.2 kg) Approx.
Product of Italy
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