Formaggio di Fossa di Sogliano DOP (WEDGE 0.25 KG approx.)

Formaggio di Fossa di Sogliano DOP is a unique cheese that dates back to an ancient tradition of aging in the tuff pits of the Alto Montefeltro valleys and the Malatesta Lands. Originally, these pits were used to hide cheese from raiders, but today they provide an ideal environment to give the product its distinctive character. After an initial maturation of at least 60 days, the wheels are wrapped in cloth bags and left to age for three months in the pits of Sogliano al Rubicone. These particular conditions of humidity, constant temperature, and lack of oxygen give the cheese an intense aromatic bouquet and an unmistakable taste, making it a true excellence. Milk: Cow's. 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 pit aging. Aroma: Intense and complex, with hints of undergrowth, hay, and a slight fermented component that enriches its profile. Flavor: Bold and aromatic, balanced between sweetness and savoriness, 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 HoneyChestnut honey, with its intense and slightly bitter flavor, perfectly harmonizes with the earthy notes and bold character of the pit cheese, balancing its complexity. Pearls: Pearls with White Dressing and TruffleThe pearls with white dressing and truffle add a touch of elegance and a unique aromatic nuance, enriching the already complex flavor of the cheese with delicate truffle notes. Compote: Fig and Balsamic Vinegar of Modena PGI CompoteThe sweetness of figs, combined with the acidity of balsamic, creates an intriguing contrast that enhances the crumbly structure and earthy nuances of the cheese. Jelly: Balsamic Vinegar of Modena PGI JellyThe balsamic vinegar jelly from Modena offers a sweet and sour note that enriches the bold flavor of the pit cheese, creating an intense and satisfying combination. Cream: Balsamic Vinegar of Modena PGI and Truffle CreamThis cream, combining the complexity of truffle with the acidity of balsamic, adds depth and a refined note that harmoniously matches the bold character of the cheese. Purissima: Pear PurissimaThe natural sweetness of pear purissima enhances the savoriness and complex notes of the pit cheese, creating a pleasantly balanced pairing. Traditional: Mostarda Fina di CarpiThe 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 like a dry Albana, to enhance the bold 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 aged cured meats, or used to enrich stuffed pasta dishes for a bold and refined touch. Recommended Knife: A serrated blade knife for crumbly cheeses is recommended, allowing for a precise cut and preserving the compact texture.