Formaggio di Fossa di Sogliano DOP

Formaggio di Fossa di Sogliano DOP is a unique cheese that dates back to an ancient tradition of maturing in the tuff pits of the Alto Montefeltro and Terre Malatestiane valleys. Originally, these pits were used to hide the cheese from marauders, but today they represent an ideal environment to give the product its distinctive character. After an initial maturation of at least 60 days, the forms are wrapped in canvas bags and left to mature for three months in the pits of Sogliano al Rubicone. These particular conditions, of humidity, constant temperature and absence of oxygen, give the cheese an intense aromatic bouquet and an unmistakable taste, making it a true excellence.

Milk: Cow.

Organoleptic Characteristics

• Appearance: Irregular cylindrical shape, with dimensions of 13 x 8.5 cm. The rind is rustic and variable, while the compact paste is straw yellow, often veined with traces of maturing in the pits.
• Aroma: Intense and complex, with hints of undergrowth, hay and a light fermented component that enriches its profile.
• Flavor: Strong and aromatic, balanced between sweetness and flavor, with a persistent aftertaste and slightly spicy earthy notes.
• Texture: Compact and crumbly, which softens on the palate, offering an enveloping and rich tasting experience.

Dimensions: 13 x 8.5 cm.

Recommended Pairings

• Honey: Chestnut Honey

Chestnut honey, with its intense and slightly bitter flavor, harmonizes perfectly with the earthy notes and the strong character of the fossa cheese, balancing its complexity.

• Pearls: White Dressing and Truffle Pearls

White Dressing and Truffle Pearls add a touch of elegance and a unique aromatic nuance, enriching the already complex flavor of the cheese with delicate notes of truffle.

• Compote: Fig and Balsamic Vinegar of Modena PGI Compote

The sweetness of the figs, combined with the acidity of the balsamic, creates an intriguing contrast that enhances the crumbly structure and earthy nuances of the cheese.

• Jelly: Balsamic Vinegar of Modena PGI Jelly

The Modena balsamic vinegar jelly offers a sweet and sour note that enriches the strong flavor of the fossa cheese, creating an intense and satisfying combination.

• Cream: Cream of Balsamic Vinegar of Modena PGI and Truffle

This cream, combining the complexity of the truffle with the acidity of the balsamic, adds depth and a refined note that pairs harmoniously with the strong character of the cheese.

• Purissima: Purissima di Pere

The natural sweetness of the purissima di pere enhances the flavor and complex notes of the fossa cheese, creating a pleasantly balanced pairing.

• Traditional: Mostarda Fina di Carpi

The mostarda, with its notes of candied fruit and mustard, adds a spicy touch that enhances the aromatic profile of the cheese, offering an experience rich in contrasts and nuances.

Beer: Excellent with a dark craft beer or a Belgian Strong Ale, which accompanies the complexity of the cheese.

Wines: Perfect with a robust red wine, such as a Sangiovese di Romagna, or an aromatic white wine such as a dry Albana, to enhance the strong character of the cheese.

Bread: Ideal with homemade bread or rustic focaccia, which complement its compact and rustic texture.

Other Pairings: Delicious on warm crostini, accompanied by seasoned cured meats, or used to enrich stuffed pasta dishes for a decisive and refined touch.

Recommended Knife: We recommend a serrated knife for crumbly cheeses, which allows for precise cutting and preserves the compact consistency.