Gorgeous organic formaggio di fossa d.o.p. by Luca Pala.
Pecorino di fossa is a sheep’s milk cheese from the area between Le Marche and Emilia Romagna. Wrapped in a cloth sack and buried in underground caves (fosse) to age for 3 months, Pecorino di Fossa is typically loaf-shaped and yellow in color with a rich, earthy and persistent flavor.Served with quince jam, onion jam, honey or salame di fichi (a specialty of Le Marche and Slowfood “presidio”: a mixture of minced dried figs, almonds, walnuts, aniseed liqueur, wrapped in a fig leaf and shaped to resemble a salami), it’s delicious!
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What a beautiful photo! I’ve added it to my Top 10 this week over on http://www.italytutto.com
Thankyou!! I’m spreading the word!
I tasted this at a wine and cheese event last year. You will understand why when I say it was the last of the cheeses to be tasted.
Oh yes, pretty powerful, isn’t it?
I love my friend Luca’s because it’s only powerful and tasty, not salty as it can be sometimes.
Now I do not want to be perceived as negative or rain on your parade or anything…but…buried underground for how long? in a cave? Somehow that’s just not very appetizing to me! I guess I don’t know what I’m missing…
Saretta, cheesemaking, if you think about it, is always about milk “going bad” and bacteria… If you like the result (from stracchino or the smellier gorgonzola) just do not think about the process!
In this case the difference is that the cheeses are SEALED into holes in the stony ground from spring to mid November and that this way, after some time, the oxigen is consumed and some bacteria that live in zero oxigen environment start working on the cheese giving it its special flavour.
Again, try the cheese and don’t think about anything else! …same with bread, beer, wine, etc.