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 cheese is wrapped in cloth and buried in earth inside caves in mid August and dug up 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 D.O.P. status in June 2005.
Nutritional information coming soon!
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