Selection of Sogliano DOP Pit Cheese - Mixed Cow and Pecorino

The hard or semi-hard Formaggio di Fossa di Sogliano PDO is made with whole cow's milk, sheep's milk, or a blend of the two (80% cow's milk and at least 20% sheep's milk). The animals used to make it must come from farms in the production area and belong to the following breeds: Italian Friesian, Alpine Brown, Red Pied, and their crossbreeds, and sheep of the Sarda, Comisana, Massese, Vissana, Cornella Bianca, Fabrianese, delle Langhe, and Pinzirita breeds, and their crossbreeds.

In this case, being a cheese made with a mix of milk (cow's and sheep's), it has a more delicate and balanced flavour than the type made with only sheep's milk.

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

The milk, obtained from two daily milkings, can be used either raw or pasteurized; if raw, it must be processed within 48 hours of the first milking. Coagulation occurs with the addition of natural rennet at 30-38°C. After the curd is broken and molded, it is salted and pre-matured for 60 to 240 days. Next, the cheese is placed in natural cotton sacks and placed in characteristic sandstone pits. When the pit is empty, it is kept closed with a wooden cover and the 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 molds, the pits are covered with straw and sealed with plaster or calcified sandstone mortar. The cheeses are removed from the pits after 80-100 days of maturing.

The practice of aging in pits dates back to the Middle Ages, when it was used to safeguard food supplies from the numerous raids of invaders passing through Romagna and the Marche. The first documentation of pit-aging techniques dates back to the 14th century and is preserved in the archives of the Malatesta family, owners of the territory. Sogliano pit cheese is mentioned in two inventories from 1497 and 1498, which attest to how, even at that time, specific rental contracts for pits were drawn up for aging cheeses.

Characteristics

Sogliano PDO Fossa Cheese ranges in color from ivory white to straw yellow. The cheeses have an irregular texture, with no or barely visible rind, and weigh between 500 and 1900 g. The cheese is semi-hard, easily crumbly, and amber-white or straw-yellow in color. The aroma is very strong, with hints of sulfur, mold, and truffle. The flavor varies depending on the type of milk used: Pecorino has an aromatic, pleasant, intense, and slightly spicy flavor. Cow's milk is more delicate, slightly acidic, and salty with a bitter aftertaste. Mixed milk has a balanced flavor, with light bitter notes.

Pairings

In the traditional cuisine of the Emilia-Romagna and Marche regions, it is used as an ingredient in numerous recipes, such as the traditional "erbazzone with Sogliano Fossa Cheese DOP." Its aromatic notes reach interesting peaks with pasta dishes such as Passatelli with asparagus or Passatelli in broth, tortelloni, and minestrone, as well as with pasta dishes and grated or shaved truffle. We can pair Sogliano Fossa Cheese DOP with an aperitif or appetizer, with apricot or peach jam, but also with figs, pears, or walnuts. It is also perfect with acacia honey.

It pairs excellently with red wine, such as Sangiovese di Romagna; the key is that the wines be full-bodied and structured; it's not recommended for very young wines.

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

Formaggio di Fossa di Sogliano DOP should be stored in the refrigerator at 4-8°C, but be sure to let it stand at room temperature for a few minutes before serving.