Formaggio di Fossa di Sogliano DOP
‘Trench’ cheese is a specialty of two small bordering villages, Sogliano al Rubicone in Romagna and Talamello in the Marche.
The small sheep or mixed milk caciottas, produced in the Montefeltro and Siena areas, are ripened in circular trenches dug out of the tufa subsoil.
The process begins in mid-August when the trenches are disinfected with fire and subsequently lined with straw. The cheeses are then lowered into them enclosed in jute sacks and the trenches are refilled with sand and covered with wood planks.
They are reopened on November 25 and the months spent in the enclosed heat, beneath of the weight of tens of kilos, changes their aspect considerably.
The sheep cheeses ferment and take on unusual flavours that are unobtainable by any other means.
Delivery: 2 to 6 weeks
Delivers all over the world by truck, air and sea. In LCL or full container.
Shelf Life / Products Validity: We always deliver with the maximum validity.
Italian Cheese from Emilia Romagna and Marche
Source: Emilia Romagna and Marche
Type of milk: Sheep
Organoleptic characteristics
Aspect and texture: hard, grainy, yellow paste, weeping liquids.
Taste: very intense and piquant with notes of tufaceous humus and mushrooms.
Serving suggestions: full bodied aged red wines. Mixed vegetable chutney. “Savòr” (a typical jam of fresh and dried fruits from Montegells in the area around Sogliano al Rubicone). Tuscan unsalted bread.
Technical characteristics
Milk: full fat, raw or pasteurized, sheep or mixed sheep and cow’s milk
Production method: artisanal
Paste: pressed
Salting: dry
Ripening: three months in a covered hole
Production period: November
Fats: 40% F-Dm
Weight: 1 kg each
Dimensions: variable
1113392
Data sheet
- Shelf Life:
- 80 Days
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‘Trench’ cheese is a specialty of two small bordering villages, Sogliano al Rubicone in Romagna and Talamello in the Marche.
The small sheep or mixed milk caciottas, produced in the Montefeltro and Siena areas, are ripened in circular trenches dug out of the tufa subsoil.
The process begins in mid-August when the trenches are disinfected with fire and subsequently lined with straw. The cheeses are then lowered into them enclosed in jute sacks and the trenches are refilled with sand and covered with wood planks.
They are reopened on November 25 and the months spent in the enclosed heat, beneath of the weight of tens of kilos, changes their aspect considerably.
The sheep cheeses ferment and take on unusual flavours that are unobtainable by any other means.