Every step of the production process of Formaggio di Fossa di Sogliano DOP is strictly disciplined by an inflexible regulation. At the beginning, fresh cheese is put in a pit and it is let there aging for 30 days. Hereafter the tip is dehumidified by the action of some burning straw. The pit’s walls are then covered by some straw supported by a reed pailing, and the cheese is let aging again for other 90-100 days.
Once it is brought to the surface, Pasquinoni goes further and cover the 300-400 gr pieces with its patented beeswax film, succeeding in the difficult task to add some value to this precious traditional product. Lingotto di fossa has an unmistakable taste: it is almost sweet at the beginning, but you’ll be amazed by its long-lasting spicy aftertaste.
If cut in cheese flakes, it can perfectly enrich all traditional soups. If you prefer to eat it alone, it reaches its best taste with some honey, with some jar, or seasoned with a few drops of balsamic vinegar of Modena.
Ingredients:pasteurized sheep's milk, Lactobacilli, rennet and salt.