“Formaggio di fossa”(literally “pit cheese”) corresponds to the combination of the Tuscan and Romagna’s ancient traditions. In fact, this kind of cheese is produced in Pienza and aged in Sogliano al Rubicone, in ample natural tufa pits. The ripening period lasts three months, since the first days of August until the beginning of November.The result is simply astonishing thanks to this particular no oxygen aging process which makes the cheese taste and smell wonderfully.The flavour becomes bold and complex with a marked pungent feeling.
