PECORINO DI FOSSA

UMBRIA

UNPASTEURISED

TRADITIONAL RENNET

This great pure sheep’s milk cheese takes about twelve months to fully mature. For five months it is aged in normal cellar conditions. It is then completely covered with a mixture of herbs and spices from the surrounding hills and mountains and buried an Apennine fossa (a hollow) for 90 days. After exhumation it is matured for a further two months in normal cellar conditions to allow the cheese – deformed and softened by the particular climate of the hollow – to reshape. Its flavour, like its smell, is strong, spicy and vegetal, not dissimilar to the aroma of the thicket.