Selection of Sogliano DOP Pit Cheese - Mixed Cow and Pecorino

Formaggio di Fossa di Sogliano DOP with hard or semi-hard paste is produced with whole cow's milk, sheep's milk, or a blend of the two (80% cow and at least 20% sheep). The animals from which the milk is obtained must come from farms in the production area and belong to the following breeds: Italian Friesian, Alpine Brown, Red Pied, their crossbreeds, and sheep breeds such as Sardinian, Comisana, Massese, Vissana, Cornella Bianca, Fabrianese, from the Langhe, Pinzirita, and their crossbreeds.

In this case, being a cheese made with mixed milk (cow and sheep), it has a more delicate and balanced flavor compared to the type made solely with sheep's milk.

The production area of Formaggio di Fossa di Sogliano DOP includes in the Emilia-Romagna region the provinces of Forlì-Cesena, Rimini, Ravenna, and part of the territory of the province of Bologna.   In the Marche region, the provincial districts of Ancona, Pesaro-Urbino, Macerata, Ascoli Piceno.

The milk, coming from two daily milkings, can be used either raw or pasteurized; if raw, it must be processed within 48 hours from the first milking. Coagulation occurs with the addition of natural rennet at 30-38°C. After breaking the curd and molding, salting and pre-aging are carried out for a period between 60 and 240 days. Subsequently, the cheese is placed in natural cotton bags to be buried in the characteristic sandstone live rock pits. When the pit is empty, it is kept closed with a wooden cover and the addition of sand or stones. Before use, the pits are sterilized with burnt straw and the walls are lined with straw and wooden sticks. Once filled with the wheels, the pits are covered with straw and sealed with plaster or hydrated sandstone mortar. The cheeses are removed from the pit after 80-100 days of aging.

The practice of aging in pits dates back to the Middle Ages; it was used to protect food from the numerous raids by passing invaders between Romagna and Marche. The first documentation on the burial techniques dates back to the 14th century and is preserved in the archives of the Malatesta family, owners of the territory. Formaggio di Fossa di Sogliano is mentioned in two inventories from 1497 and 1498, which testify that even then specific rental contracts for the pits were made to age cheeses.

Characteristics

Formaggio di Fossa di Sogliano DOP has a color ranging from ivory white to straw yellow. The wheels have an irregular structure, absent or barely noticeable rind, weight varying from 500 to 1900 g. The paste has a semi-hard consistency, easily crumbly, with a white amber or straw color. The smell is very strong with hints of sulfur, mold, and truffle. The taste varies depending on the milk used: Pecorino has an aromatic flavor, pleasant, intense, and slightly spicy. Cow's milk is more delicate, slightly acidic and salty with a bitter aftertaste. The Mixed has a balanced taste, with light bitter notes.

Pairings

In the typical cuisine of the Emilia-Romagna and Marche territories, it is used as an ingredient for the preparation of numerous recipes, such as the traditional "erbazzone al Formaggio di Fossa di Sogliano DOP". With first courses like Passatelli and asparagus or Passatelli in broth, tortelloni, minestrones, but also with first courses and truffle, grated or in shavings, the aromatic notes reach interesting peaks. Formaggio di Fossa di Sogliano DOP can be paired with aperitifs or appetizers, with apricot or peach jams but also with figs, pears, or walnuts. Also perfect with Acacia honey. 

Excellent pairing  with red wine, such as Romagna Sangiovese; it is important that the wines are full-bodied and structured, it is not recommended with very young wines.

Sheep's milk, cow's milk, salt, rennet, cultures.