It is a cheese with a complex flavour, suitable for important occasions, to match with wines with a great structure such as Brunello di Montalcino and Nobile di Montepulciano.
Pecorino di Fossa
The “pecorino di fossa” is produced in our laboratories and is matured in natural and well ventilated caves carved into the tuff. The seasoning takes place for about three months, according to a complex and difficult technique that only a few know. The cheese achieves a particularly and intense taste and persistent aromas
raw and organic whole ovine milk, our selection of cow lactic ferments, animal rennet and salt.
The shape: irregular shape because of the overlap in pits for seasoning. The edge is rounded and irregular as well.
The edge height: 7 cm
The sides diameter: the cheese is oval and has an irregular shape and is about 16 cm long
The weight: about 1 kg up to 1.3 kg
The crust: almost non-existent, has an light yellow colour.
Cheese dough: very friable, pale yellow that tends to ocher, irregular holes and irregularly distributed.
Storage temperature: +4°C/+10°C
Shelf life: 18 months
Fat in dry matter: 30,40%
Proteins (Nx6,25): 27,70%
Maturing: for three months inside the pits.
Smell: reminiscent of tufaceous humus and fungus due to the ageing in the pits.
Flavour and taste: sapid, strong taste and intense, spicy, pleasant at the end. Very long persistence.