31:
622:
636:
136:
390:
507:
Fossa looks dirty white in colour. It has almost no rind, facilitating the formation of mould on its surface. Fossa has a strong and aromatic taste, which is decidedly herbaceous, recalling the straw in the pit. The taste is initially sweet and delicate, and intensifies in spice, and sometimes
449:
are burned in the pits to sanitise them and remove their humidity. The walls are then covered with dry straw, supported by reeds, and wooden planks are placed at the bottom of the pit. The placement of the bags attempts to minimise the amount of air between bags.
1765:
1760:
438:
The pits are typically flask-shaped, with a depth of 3 metres (9.8 ft) and a base of 2 metres (6.6 ft) in diameter. They must be at least ten years old to ensure that the right colonies of
930:
453:
Once the cheese is placed inside, the pits are sealed with plaster, wood, and sand. The cheese matures for between 80 and 100 days, during which time it softens and loses some of its
419:. The milk typically dates to between April and May, when it is richer in aromas and substances. After maturing for twenty to thirty days, the cheese is placed in white
435:
per bag, each marked with the name of its owner. Once the bagging is complete, the cheese can be placed in layers in the pits, traditionally in mid-to-late August.
464:
In
Sogliano, the cheese is unearthed on Saint Catherine's Day; the unearthing is a notable local event, with cultural fairs on Sundays in November. In
1312:
1242:
511:
Ambra di
Talamello is sweeter than Fossa di Sogliano. Ambra is made with sheep's milk, goat's milk, or a mixture of the two, which is produced in
890:
1172:
1138:
1101:
1444:
1770:
1572:
1549:
499:
are used to uncover the lid so that it can be opened. Some fossa is produced in the spring, with discernible differences in taste.
288:
239:
Fossa's production dates to the 14th century. According to legend, the cheese was found by historical chance: it would be buried in
226:
127:
828:
266:
shelters to stabilise prices. The northern cheese producers emphasise that it would be hidden from tax collectors from the
1259:
1235:
360:
139:
293:(DOP) status. In 2017, it was estimated that about 112,000 kilograms (247,000 lb) of fossa is produced annually.
231:(DOP) status. In 2017, it was estimated that about 112,000 kilograms (247,000 lb) of fossa is produced annually.
307:
175:
1429:
1164:
Why
Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily
1755:
1419:
1228:
256:
251:. In these pits, the cheese would mature with other foods in a space characterised by a lack of air, enabling
1703:
1562:
1487:
1251:
649:
1693:
694:
603:
1492:
1292:
327:
1534:
400:
282:
171:
64:
1030:
1724:
1502:
1452:
1389:
1352:
986:
591:
488:
359:
On 25 August 2009, Novafeltria, Sant'Agata
Feltria, and Talamello transferred from the province of
515:. As the name implies, Ambra's colour extends to amber or light gold, and its taste has scents of
1673:
1668:
1598:
1367:
1337:
1297:
1061:
368:
217:
1198:
465:
194:
74:
1628:
1557:
1434:
1282:
1168:
1162:
1134:
248:
1128:
962:
1372:
545:
785:
375:, meaning that fossa is now produced only in Romagna, though it is often still listed as a
1527:
1424:
1394:
1357:
262:
The cheesemaking pits were also used as secret storerooms, hiding places for outlaws, and
167:
408:
181:
Fossa's production process dates to the 14th century. The cheese matures in pits dug in
1633:
1618:
1404:
1362:
1332:
534:
372:
51:
1749:
1497:
1267:
1130:
Cucina of Le Marche: A Chef's
Treasury of Recipes from Italy's Last Culinary Frontier
595:
541:
353:
1056:
457:, water, and fat, leading to its distinctive sharp flavour. The lack of air enables
185:, where it matures for three months. As well as Sogliano, the cheese is produced in
1409:
1379:
1322:
1287:
627:
607:
458:
416:
267:
252:
326:. The tufa for the cheese is found in a triangle between Sogliano, Talamello, and
30:
893:[Fossa cheese, what a passion. The treasures are revealed when opened.].
1734:
1643:
1522:
1507:
641:
484:
323:
213:
119:), plus 80–100 days inside the fossa, plus 3 months after removal from the fossa
1698:
1658:
1603:
1580:
1517:
1472:
1462:
1457:
1317:
1277:
617:
586:
255:. Traditionally, fossa would be buried in mid-to-late August and unearthed on
508:
bitterness. The higher the cheese was placed in the pit, the creamier it is.
1719:
1678:
1663:
1482:
1384:
935:
569:
549:
315:
278:
277:
From the early 1980s, the cheese was popularised by
Antonio Monti, mayor of
270:, while the southern cheese producers emphasise that it was a staple during
263:
186:
69:
1467:
470:
199:
79:
135:
1729:
1638:
1623:
1512:
1477:
1399:
1347:
1342:
1327:
526:
520:
516:
478:
439:
207:
1688:
1683:
1648:
1613:
1608:
1539:
1302:
581:
577:
573:
553:
530:
512:
454:
432:
319:
311:
244:
635:
1653:
1414:
788:[Formaggio di fossa: History, production, and conservation].
557:
496:
492:
428:
420:
364:
891:"Formaggio di fossa che passione Con l'apertura si svelano i tesori"
389:
306:
Fossa's production is particularly associated with
Sogliano, in the
540:
Once opened, fossa is best preserved wrapped in a cotton cloth and
1766:
Cheeses with designation of origin protected in the
European Union
1272:
1220:
599:
561:
446:
424:
388:
271:
98:
41:
523:. Fossa from Perticara is even sweeter than Ambra di Talamello.
412:
240:
182:
102:
1224:
1102:"Formaggi marchigiani: i segreti della produzione e del sapore"
565:
94:
967:. Naturalmente Italiano. Italian Trade Commission. p. 88
1161:
Kostioukovitch, E.; Appel, A.M.; Eco, U.; Field, C. (2009).
1033:[Formaggio di fossa: The treasure of the cavities].
786:"Formaggi di fossa: storia, produzione e conservazione"
1761:
Italian products with protected designation of origin
956:
954:
533:, with an almost rectangular appearance. It is often
259:(25 November), when it was said to be "resurrected".
1712:
1589:
1571:
1548:
1443:
1258:
123:
109:
90:
57:
47:
37:
23:
695:"Formaggio di Fossa di Sogliano e Talamello DOP"
689:
687:
685:
1236:
683:
681:
679:
677:
675:
673:
671:
669:
667:
665:
476:
394:
376:
356:is crediting for giving the cheese its name.
331:
286:
224:
205:
114:
8:
1031:"Formaggio di Fossa, il tesoro delle cavitĂ "
933:[Dig the tufo and find the cheese].
1199:"Formaggio di Fossa: origine e abbinamenti"
931:"Si scava nel tufo e si trova il formaggio"
529:matured in the pits has hints of mould and
337:
151:
1243:
1229:
1221:
1167:. Farrar, Straus and Giroux. p. 206.
602:. It pairs well with local wines, such as
29:
20:
1059:[Law of 3 August 2009, no. 117].
889:Angeletti, VĂ©ronique (18 November 2017).
445:Before their burial, large quantities of
113:30 days prior to being placed in a pit (
964:The Foods of Italy: The Quality of Life
661:
243:to protect it from raids, such as from
1313:Formai de Mut dell'Alta Valle Brembana
1193:
1191:
1096:
1094:
1092:
1090:
1088:
1086:
1084:
1082:
1080:
924:
922:
920:
918:
916:
914:
912:
884:
882:
880:
878:
876:
874:
872:
870:
780:
778:
776:
774:
772:
770:
768:
766:
764:
762:
760:
758:
756:
754:
752:
750:
748:
746:
744:
742:
740:
738:
736:
7:
1025:
1023:
1021:
1019:
1017:
1015:
1013:
1011:
1009:
1007:
868:
866:
864:
862:
860:
858:
856:
854:
852:
850:
823:
821:
819:
817:
815:
813:
811:
809:
807:
734:
732:
730:
728:
726:
724:
722:
720:
718:
716:
318:, between the historical regions of
310:. It is produced between the rivers
285:. In November 2009, fossa received
929:Moretti, Marta (19 October 1989).
415:, a mixture of the two, or rarely
330:. In Talamello, fossa is known as
14:
572:. Fossa can also be used to make
289:denominazione di origine protetta
227:denominazione di origine protetta
223:In November 2009, fossa received
634:
620:
134:
393:The cheese is buried in a pit (
1037:(in Italian). 15 November 2016
1:
1205:(in Italian). 9 February 2022
1133:. HarperCollins. p. 19.
1057:"Legge 3 agosto 2009, n. 117"
792:(in Italian). 25 January 2021
487:, the cheese is unearthed on
431:bags, with approximately ten
403:, pictured here in May 2009.
1108:(in Italian). 18 March 2021
1065:(in Italian). 3 August 2009
594:. Alternatively, it can be
537:to preserve its freshness.
1787:
1771:Cuisine of Emilia-Romagna
548:, and can be eaten as an
133:
28:
1420:Spressa delle Giudicarie
987:"The Amber of Talamello"
308:province of Forlì-Cesena
176:province of Forlì-Cesena
170:cheese originating from
140:Related media on Commons
1704:Stracciatella di bufala
1563:Canestrato di Moliterno
1488:Pecorino di Carmasciano
1410:Squacquerone di Romagna
939:(in Italian). p. 2
829:"Il formaggio di fossa"
650:List of Italian cheeses
544:. It is best served at
189:, where it is known as
1694:Sottocenere al tartufo
1430:Valle d'Aosta Fromadzo
1127:Trabocchi, F. (2006).
991:Emilia Romagna Tourism
477:
459:anaerobic fermentation
404:
395:
377:
332:
287:
253:anaerobic fermentation
225:
206:
115:
961:Anderson, B. (2001).
604:Sangiovese di Romagna
392:
378:formaggio marchigiano
257:Saint Catherine's Day
1535:Tyrolean grey cheese
401:Sogliano al Rubicone
283:Sogliano al Rubicone
172:Sogliano al Rubicone
65:Sogliano al Rubicone
1503:Ricotta di fuscella
1453:Bastardo del Grappa
1353:Pecorino di Filiano
1343:Parmigiano Reggiano
407:Fossa is made from
399:), like the one in
1674:Pallone di Gravina
1368:Pecorino siciliano
1338:Buffalo mozzarella
1308:Formaggio di fossa
1293:Casciotta d'Urbino
1062:Italian Parliament
895:Corriere Adriatico
568:, fresh fruit, or
489:Saint Martin's Day
405:
369:province of Rimini
347:Amber of Talamello
333:Ambra di Talamello
328:Sant'Agata Feltria
297:Production process
218:province of Rimini
191:Ambra di Talamello
178:, Emilia-Romagna.
148:Formaggio di fossa
24:Formaggio di fossa
1743:
1742:
1558:Burrata di Andria
1435:Valtellina Casera
1283:Burrata di Andria
1174:978-1-4299-3559-3
1140:978-0-06-074162-4
491:(11 November). A
361:Pesaro and Urbino
249:First Italian War
145:
144:
38:Country of origin
1778:
1373:Pecorino toscano
1245:
1238:
1231:
1222:
1215:
1214:
1212:
1210:
1195:
1186:
1185:
1183:
1181:
1158:
1152:
1151:
1149:
1147:
1124:
1118:
1117:
1115:
1113:
1098:
1075:
1074:
1072:
1070:
1053:
1047:
1046:
1044:
1042:
1027:
1002:
1001:
999:
997:
983:
977:
976:
974:
972:
958:
949:
948:
946:
944:
926:
907:
906:
904:
902:
886:
845:
844:
842:
840:
825:
802:
801:
799:
797:
782:
711:
710:
708:
706:
691:
644:
639:
638:
630:
625:
624:
623:
546:room temperature
482:
474:
398:
380:
351:
348:
345:
342:
339:
335:
292:
281:, who came from
230:
211:
203:
165:
162:
159:
156:
153:
138:
118:
83:
33:
21:
1786:
1785:
1781:
1780:
1779:
1777:
1776:
1775:
1756:Italian cheeses
1746:
1745:
1744:
1739:
1708:
1591:
1585:
1567:
1544:
1528:Toma Piemontese
1439:
1358:Pecorino Romano
1254:
1252:Italian cheeses
1249:
1219:
1218:
1208:
1206:
1203:Chef in Camicia
1197:
1196:
1189:
1179:
1177:
1175:
1160:
1159:
1155:
1145:
1143:
1141:
1126:
1125:
1121:
1111:
1109:
1106:Cucina Naturale
1100:
1099:
1078:
1068:
1066:
1055:
1054:
1050:
1040:
1038:
1029:
1028:
1005:
995:
993:
985:
984:
980:
970:
968:
960:
959:
952:
942:
940:
928:
927:
910:
900:
898:
888:
887:
848:
838:
836:
827:
826:
805:
795:
793:
784:
783:
714:
704:
702:
693:
692:
663:
658:
640:
633:
626:
621:
619:
616:
556:accompanied by
505:
468:
387:
349:
346:
343:
340:
304:
299:
237:
197:
163:
160:
157:
154:
86:
77:
17:
12:
11:
5:
1784:
1782:
1774:
1773:
1768:
1763:
1758:
1748:
1747:
1741:
1740:
1738:
1737:
1732:
1727:
1722:
1716:
1714:
1710:
1709:
1707:
1706:
1701:
1696:
1691:
1686:
1681:
1676:
1671:
1666:
1661:
1656:
1651:
1646:
1641:
1636:
1631:
1626:
1621:
1619:Cacio figurato
1616:
1611:
1606:
1601:
1595:
1593:
1587:
1586:
1584:
1583:
1577:
1575:
1569:
1568:
1566:
1565:
1560:
1554:
1552:
1546:
1545:
1543:
1542:
1537:
1532:
1531:
1530:
1520:
1515:
1510:
1505:
1500:
1495:
1490:
1485:
1480:
1475:
1470:
1465:
1460:
1455:
1449:
1447:
1441:
1440:
1438:
1437:
1432:
1427:
1422:
1417:
1412:
1407:
1402:
1397:
1392:
1387:
1382:
1377:
1376:
1375:
1370:
1365:
1363:Pecorino sardo
1360:
1355:
1345:
1340:
1335:
1333:Monte Veronese
1330:
1325:
1320:
1315:
1310:
1305:
1300:
1295:
1290:
1285:
1280:
1275:
1270:
1264:
1262:
1256:
1255:
1250:
1248:
1247:
1240:
1233:
1225:
1217:
1216:
1187:
1173:
1153:
1139:
1119:
1076:
1048:
1003:
978:
950:
908:
846:
833:Rimini Turismo
803:
712:
660:
659:
657:
654:
653:
652:
646:
645:
631:
615:
612:
564:, caramelised
504:
501:
386:
383:
373:Emilia-Romagna
367:region to the
303:
300:
298:
295:
247:or during the
236:
233:
216:, both in the
143:
142:
131:
130:
125:
121:
120:
111:
107:
106:
92:
91:Source of milk
88:
87:
85:
84:
72:
67:
61:
59:
55:
54:
52:Emilia-Romagna
49:
45:
44:
39:
35:
34:
26:
25:
16:Italian cheese
15:
13:
10:
9:
6:
4:
3:
2:
1783:
1772:
1769:
1767:
1764:
1762:
1759:
1757:
1754:
1753:
1751:
1736:
1733:
1731:
1728:
1726:
1723:
1721:
1718:
1717:
1715:
1713:Manufacturers
1711:
1705:
1702:
1700:
1697:
1695:
1692:
1690:
1687:
1685:
1682:
1680:
1677:
1675:
1672:
1670:
1667:
1665:
1662:
1660:
1657:
1655:
1652:
1650:
1647:
1645:
1642:
1640:
1637:
1635:
1632:
1630:
1627:
1625:
1622:
1620:
1617:
1615:
1612:
1610:
1607:
1605:
1602:
1600:
1597:
1596:
1594:
1590:Non-protected
1588:
1582:
1579:
1578:
1576:
1574:
1570:
1564:
1561:
1559:
1556:
1555:
1553:
1551:
1547:
1541:
1538:
1536:
1533:
1529:
1526:
1525:
1524:
1521:
1519:
1516:
1514:
1511:
1509:
1506:
1504:
1501:
1499:
1498:Ricotta forte
1496:
1494:
1491:
1489:
1486:
1484:
1481:
1479:
1476:
1474:
1471:
1469:
1466:
1464:
1461:
1459:
1456:
1454:
1451:
1450:
1448:
1446:
1442:
1436:
1433:
1431:
1428:
1426:
1423:
1421:
1418:
1416:
1413:
1411:
1408:
1406:
1403:
1401:
1398:
1396:
1393:
1391:
1388:
1386:
1383:
1381:
1378:
1374:
1371:
1369:
1366:
1364:
1361:
1359:
1356:
1354:
1351:
1350:
1349:
1346:
1344:
1341:
1339:
1336:
1334:
1331:
1329:
1326:
1324:
1321:
1319:
1316:
1314:
1311:
1309:
1306:
1304:
1301:
1299:
1296:
1294:
1291:
1289:
1286:
1284:
1281:
1279:
1276:
1274:
1271:
1269:
1266:
1265:
1263:
1261:
1257:
1253:
1246:
1241:
1239:
1234:
1232:
1227:
1226:
1223:
1204:
1200:
1194:
1192:
1188:
1176:
1170:
1166:
1165:
1157:
1154:
1142:
1136:
1132:
1131:
1123:
1120:
1107:
1103:
1097:
1095:
1093:
1091:
1089:
1087:
1085:
1083:
1081:
1077:
1064:
1063:
1058:
1052:
1049:
1036:
1035:Sale&Pepe
1032:
1026:
1024:
1022:
1020:
1018:
1016:
1014:
1012:
1010:
1008:
1004:
992:
988:
982:
979:
966:
965:
957:
955:
951:
938:
937:
932:
925:
923:
921:
919:
917:
915:
913:
909:
896:
892:
885:
883:
881:
879:
877:
875:
873:
871:
869:
867:
865:
863:
861:
859:
857:
855:
853:
851:
847:
834:
830:
824:
822:
820:
818:
816:
814:
812:
810:
808:
804:
791:
787:
781:
779:
777:
775:
773:
771:
769:
767:
765:
763:
761:
759:
757:
755:
753:
751:
749:
747:
745:
743:
741:
739:
737:
735:
733:
731:
729:
727:
725:
723:
721:
719:
717:
713:
700:
696:
690:
688:
686:
684:
682:
680:
678:
676:
674:
672:
670:
668:
666:
662:
655:
651:
648:
647:
643:
637:
632:
629:
618:
613:
611:
609:
605:
601:
597:
593:
589:
588:
583:
579:
575:
571:
567:
563:
559:
555:
551:
547:
543:
538:
536:
535:vacuum-packed
532:
528:
524:
522:
518:
514:
509:
502:
500:
498:
494:
490:
486:
481:
480:
472:
467:
462:
460:
456:
451:
448:
443:
441:
436:
434:
430:
426:
422:
418:
414:
410:
402:
397:
391:
384:
382:
379:
374:
370:
366:
362:
357:
355:
354:Tonino Guerra
334:
329:
325:
321:
317:
313:
309:
301:
296:
294:
291:
290:
284:
280:
275:
273:
269:
265:
260:
258:
254:
250:
246:
242:
234:
232:
229:
228:
221:
219:
215:
210:
209:
201:
196:
192:
188:
184:
179:
177:
173:
169:
149:
141:
137:
132:
129:
126:
124:Certification
122:
117:
112:
108:
104:
100:
96:
93:
89:
81:
76:
73:
71:
68:
66:
63:
62:
60:
56:
53:
50:
46:
43:
40:
36:
32:
27:
22:
19:
1323:Grana Padano
1307:
1288:Caciocavallo
1207:. Retrieved
1202:
1178:. Retrieved
1163:
1156:
1144:. Retrieved
1129:
1122:
1110:. Retrieved
1105:
1067:. Retrieved
1060:
1051:
1039:. Retrieved
1034:
994:. Retrieved
990:
981:
969:. Retrieved
963:
941:. Retrieved
934:
899:. Retrieved
897:(in Italian)
894:
837:. Retrieved
835:(in Italian)
832:
794:. Retrieved
789:
703:. Retrieved
701:(in Italian)
698:
628:Italy portal
608:Valpolicella
585:
560:or chestnut
542:refrigerated
539:
525:
519:and steamed
510:
506:
503:Presentation
483:(hamlet) of
463:
452:
444:
442:inhabit it.
437:
417:buffalo milk
409:sheep's milk
406:
358:
305:
276:
268:Papal States
261:
238:
222:
212:(hamlet) of
190:
180:
147:
146:
18:
1735:Sterilgarda
1644:Casu martzu
1508:Rosa Camuna
1493:PrescinsĂŞua
1298:Castelmagno
790:Ercoli 1928
642:Food portal
592:cappelletti
485:Novafeltria
469: [
324:Montefeltro
214:Novafeltria
198: [
78: [
1750:Categories
1699:Stracchino
1659:Dolcelatte
1604:Bocconcini
1581:Mozzarella
1518:Stracciata
1473:Mascarpone
1463:Canestrato
1458:Bela Badia
1390:Quartirolo
1318:Gorgonzola
1209:2 February
1112:2 February
1041:2 February
996:2 February
943:7 February
901:2 February
839:2 February
796:2 February
705:2 February
656:References
587:passatelli
570:fruit jams
413:cow's milk
161:pit cheese
110:Aging time
105:, or mixed
1725:Granarolo
1720:Auricchio
1679:Provatura
1669:Moliterno
1664:Galbanino
1599:Bel Paese
1592:varieties
1483:Padraccio
1385:Provolone
1069:2 January
936:La Stampa
550:appetiser
466:Perticara
316:Marecchia
302:Locations
279:Talamello
264:stockpile
195:Perticara
187:Talamello
174:, in the
75:Perticara
70:Talamello
1730:Parmalat
1639:Casizolu
1629:Calcagno
1624:Caciotta
1513:Scamorza
1478:Morlacco
1425:Taleggio
1400:Raschera
1395:Ragusano
1348:Pecorino
1328:Montasio
614:See also
527:Pecorino
521:chestnut
517:mushroom
479:frazione
440:bacteria
245:Saracens
208:frazione
166:) is an
1689:Robiola
1684:Ricotta
1649:Crucolo
1634:Caprino
1614:Burrata
1540:Vezzena
1303:Fontina
699:Agraria
610:wines.
582:gnocchi
578:risotto
574:ravioli
554:dessert
531:truffle
513:Tuscany
455:lactose
385:Process
363:in the
341:
320:Romagna
312:Rubicon
235:History
168:Italian
155:
1654:Crutin
1468:CasĂ da
1415:Silter
1268:Asiago
1180:4 July
1171:
1146:4 July
1137:
971:4 July
596:grated
558:acacia
497:mallet
493:chisel
433:wheels
429:canvas
421:cotton
365:Marche
272:sieges
193:, and
48:Region
1405:Salva
1380:Piave
1273:Bitto
606:, or
600:pasta
598:onto
590:, or
562:honey
473:]
447:straw
427:, or
425:linen
396:fossa
202:]
116:fossa
99:sheep
82:]
42:Italy
1609:Brös
1523:Toma
1211:2024
1182:2017
1169:ISBN
1148:2017
1135:ISBN
1114:2024
1071:2024
1043:2024
998:2024
973:2017
945:2024
903:2024
841:2024
798:2024
707:2024
566:figs
495:and
475:, a
338:lit.
322:and
314:and
241:tufa
204:, a
183:tufa
152:lit.
103:goat
58:Town
1573:TSG
1550:PGI
1445:PAT
1278:Bra
1260:PDO
552:or
461:.
371:in
352:);
128:DOP
95:Cow
1752::
1201:.
1190:^
1104:.
1079:^
1006:^
989:.
953:^
911:^
849:^
831:.
806:^
715:^
697:.
664:^
584:,
580:,
576:,
471:it
423:,
411:,
381:.
274:.
220:.
200:it
101:,
97:,
80:it
1244:e
1237:t
1230:v
1213:.
1184:.
1150:.
1116:.
1073:.
1045:.
1000:.
975:.
947:.
905:.
843:.
800:.
709:.
350:'
344:'
336:(
164:'
158:'
150:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
