Formaggio Di Fossa

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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.

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Just the Facts

Milk Type
Rennet Type
4 months

Pour a glass of...
  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.
  • Cabernet Sauvignon

    Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.

    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

  • Malbec

    This rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.

    Pair with: Equally toothsome cheeses like Boerenkaas Gouda.