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Sammarinese Cheese and Fossa

Specialised

Sheep and cow cheeses of the Montefeltro hills, and above all FORMAGGIO DI FOSSA โ€” cheese wrapped in cloth and buried in a tufa pit from August to late November, where it matures without air under pressure and takes on a sharp, almost fermented character. โš  THE PIT TRADITION IS MONTEFELTRANO AND ROMAGNOL, centred on SOGLIANO AL RUBICONE and TALAMELLO in Italy, both of which hold protected designations. San Marino participates in it; it does not own it. Also squacquerone, casatella, raviggiolo and pecorino.

Atlas โ€” where and when

Communities and languages

Languages: Romagnol

What is recorded

  • The pit maturation of cheese in tufa fosse is a Montefeltro and Romagnol tradition centred on Sogliano al Rubicone and Talamello, both of which hold Italian protected designations. San Marino participates in the tradition and is not recorded as its origin or owner. documented

Related foodways

This foodway relates to

  • originates from Montefeltro Foodways documented

    The fossa pit-maturation tradition is centred on Sogliano al Rubicone and Talamello, both in Italy and both holding protected designations. San Marino participates in it.

Recipes

No recipes are filed under this cuisine yet.