The Fossa di Sogliano PDO cheese is a typical product of Emilia Romagna. Characteristic is the ancient ritual of the sfossatura of this cheese, a tradition that has been repeated for hundreds of years.

Spring hollowing is called the one that is made with the cheese produced in January, when the sheep have begun to produce milk again, and the cheeses are arranged to refine in the pits in spring. It will take about one hundred days to bring them back and diffuse the intense fragrance into the air. Yesterday as today, a long and exciting preparation distinguishes the production of this Italian agri-food excellence, the only Dop pit in the Bel Paese.

The millenary history, the passion for work, the intact environment, give shape to one of the most lovable and peculiar cheeses in the world for an unforgettable taste experience. The fragrant and evocative impact of Formaggio di Fossa Dop takes us on a journey back in time. It begins in the Middle Ages, when due to famines, plagues and assiduous raids, the peasants sheltered food and provisions in deep holes dug in the living sandstone rock. It multiplies between the Rubicone and Marecchia valleys, under the dominion of the Malatesta family, with the habit of conserving wheat. But only the Fossa cheese, after long months, acquired a new, surprising, earthy scent. The millennial ritual of Fossa cheese is now stronger than time. The production specification provides for two periods of embedding, the spring and the summer (from 21 June to 21 September).

The Fossa di Sogliano PDO cheese is produced only in the province of Forlì-Cesena, partly in the province of Bologna and in the Marche provinces up to Ascoli Piceno. Various producers operate in the province of Pesaro and Urbino, including the dairy "Fattorie Marche" in Colli al Metauro.

Aging in the pit gives the cheese a high aromatic intensity and an unmistakable strong flavor. It also defines its irregular shape, each time different. With an ivory white, sometimes amber yellow color, when cut, Fossa cheese has a compact, semi-hard, easily crumbly paste. Compared to the autumn taste, the summer pit is sweeter, fresher and less spicy. It is rich in aromas reminiscent of the undergrowth with hints of mold and truffles, as well as the flavors that are renewed between sweet and spicy. Both to the smell and to the taste, it is intense and persistent.