Pecorino di Fossa Fattoria Buca Nuova

The "fossa cheese" represents the fusion between two ancient traditions, the Tuscan and the Romagna ones: it is produced between Faenza and Forlì, by maturing the cheese in natural, well-ventilated caves dug into the tuff. The cheese acquires a particular flavour, very intense and fragrant. In the second half of August the farmers bring their cheese to the owners of the pits, and in early September the wheels are left to mature, with a complex and difficult technique that only a few specialized workers know. The opening of the pits takes place in November: at that point the cheese acquires an inimitable flavour.