Formaggio Di Fossa

Italy, Umbria

A mixed sheep and cow's milk or all sheeps milk or mixed sheep and goat's milk cheese which is hard and crumbly in texture. The maturing process includes leaving the cheeses in specially prepared ditches lined with hay and also some cheeses are wrapped in vine leaves or grape must or ash beforehand to give extra depth of flavour to the finished product. The flavour after maturing for at least 3-6 months is strong, sharp and lingering and the cheese should be broken into small pieces with the aid of small knife similar to the one used for chipping off pieces of Parmigiano Reggiano.

• Weight: Approx 2000g
• Fat: 40.0%
• Colour: Dark Crust
• Rind: Natural