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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Our products are always shipped so they will arrive at your door in optimal condition! We’ve carefully selected packaging options that have minimal impact on the environment without compromising on food safety or quality.
For perishable orders, we line our shipping boxes with Tempguard - a unique, padded insulator made of 100% pre-consumer recycled paper material. We further control the temperature with recycled kraft paper fill and non-toxic frozen gel packs. In the summer months, we may include dry ice to ensure fresh delivery in very hot weather.
Note: Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by recycling your shipping box, Tempguard liner, and kraft fill (all 100% curbside recyclable!). Store the gel packs in your freezer and reuse to keep your next picnic or road trip fare cool.