Formaggio Di Fossa
Using an ancient process from Romagna, small wheels of raw milk Pecorino are buried in holes dug in tufa stone and allowed to ferment for three months. Submerged in August, the cheese lies wrapped in a straw bag until it's unearthed on St. Catherine’s Day, November 25. In a short three months, the cheese acquires an extraordinary, woodsy, refined flavor that's almost sweet at first, becoming increasingly sharp with a persistent aftertaste. For those who enjoy flavorful, piquant cheeses, this is a must-try with an equally well aged Sangiovese. An underworldly delight – as featured in Dante’s Inferno.