Traditionally produced in the Apennines, namely the Emilia-Romagna's provinces of Forlì-Cesena, Rimini, Ravenna and Bologna, and the provinces of Pesaro-Urbino, Ancona, Macerata and Ascoli Piceno in the region of Marche, Fossa di Sogliano is a semi-hard cheese made from either sheep's milk (Pecorino), cow's milk (Vaccino), or both of them combined (Misto). This cheese typically matures for about 30 days before being left to ripen in the so-called 'fossa', a large pit dug into the ground and lined with straw.
This way, Fossa cheese develops a strong aroma of mould and truffles, and quite a piquant flavor with a slightly bitter aftertaste. An essential ingredient of the local cuisine, Fossa di Sogliano is used either as a condiment for carpaccios or for preparing many traditional pasta dishes such as Cappelletti, Passatelli and Gnocchi. It pairs well with full-bodied red wines.
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