Fossa di Sogliano cheese PDO - "Mixed Vaccine"

Formaggio di Fossa di Sogliano PDO hard or semi-hard cheese is produced with whole cow’s milk, sheep’s milk or a mixture of the two (80% cow’s milk and at least 20% sheep). The animals from which it is obtained must come from herds in the production area and belong to breed cows: Frisona Italiana, Bruna Alpina, Pezzata Rossa, relative mestizos and sheep of Sarda, Comisana, Massese, Vissana, Cornella Bianca, Fabrianeseof the Langhe, Pinzirita and related mestizos.

In this case being a cheese made with mixed milk (cow and sheep) has a more delicate and balanced taste than the type made with only sheep’s milk.

The production area of Formaggio di Fossa di Sogliano PDO includes in the Emilia-Romagna region the provinces of Forlì-Cesena, Rimini, Ravenna and part of the territory of the province of Bologna. In the Marche region the provincial districts of Ancona, Pesaro-Urbino, Macerata, Ascoli Piceno.

The milk, coming from two daily milkings, can be used both raw and pasteurized; if raw, it must be processed within 48 hours from the first milking. The curdling takes place with the addition of natural rennet at 30-38 ºC. After breaking the curd and putting it into shape, it is continued with salting and pre-staging for a period of 60 to 240 days. Subsequently, the cheese is placed in bags of natural cotton to be buried in the characteristic pits of living sandstone rock. When the pit is empty, it is kept closed by wooden cover and addition of sand or stones. Before use the pits are sterilized with burnt straw and the walls are lined with straw and wooden rods. Once filled with the forms, the pits are covered with straw and sealed with chalk or calcified sandstone mortar. The cheeses are taken from the pit after 80-100 days of maturing.

The practice of aging in the pits dates back to the Middle Ages, it was used to save food from the numerous raids of invaders passing between Romagna and the Marche. The first documents on the techniques of burying date back to the fourteenth century and are preserved in the archives of the Malatesta family, owners of the territory. The cheese of Fossa di Sogliano is mentioned in two inventories of 1497 and 1498, which testify that already at the time were stipulated special contracts of rent of the pits to make cheeses.

Characteristics

The Formaggio di Fossa di Sogliano PDO has a color ranging from ivory white to straw yellow. The shapes have irregular structure, absent or just hinted rind, variable weight from 500 to 1900 g. The paste has semi-hard consistency, easily friable, of amber or straw white color. The smell is very strong with scents of sulfur, mold and truffle. The taste varies depending on the milk used: Pecorino has an aromatic taste, pleasant taste, intense and slightly spicy. The Vaccine is more delicate, slightly acidic and salty with a bitter aftertaste. The mixture has a balanced taste, with slight bitter hints.

Pairings

In the typical cuisine of the territory of Emilia-Romagna and Marche is used as an ingredient for the preparation of numerous recipes, such as the traditional "erbazzone with Formaggio di Fossa di Sogliano PDO". With the first courses such as Passatelli and asparagus or Passatelli in broth, tortelloni, minestroni, but also with first courses and truffles, grated or flaked, the aromatic notes reach interesting peaks. We can match Formaggio di fossa di Sogliano PDO with aperitif or appetizer, with apricot or peach jams but also with figs, pears or nuts. Also perfect with Acacia honey. 

Excellent matching with red wine, such as Sangiovese di Romagna; the important thing is that wines are full bodied and structured, in fact not recommended with wines too young.

Sheep's milk, cow's milk, salt, rennet, ferments.