Ancient, rare and unique excellence
The only, real pdo “formaggio di fossa di sogliano” finds its origins in the very ancient method of aging the cheese in the tufa grottoes of the High Montefeltro valleys and the Lands of the Malatestas. The cheese was thus hidden from the plunderers who roamed the lands in those times. After at least 60 days of ripening, the wheels, wrapped in canvas sacks, are taken to be aged in the medieval grot- toes of Sogliano al Rubicone for a period of about three months. The “fosse” or underground grottoes dug in the tufa, are lined with straw and insulated on the bottom with planks of wood; then they are filled with canvas sacks containing six wheels of cheese each, without leaving any empty spaces: in this way special conditions are created - the right humidity and temperature and the absence of oxygen - to give the cheese its unmistakable aroma and flavour.
in frigo da +2° a + 6°C per un massimo di 9 mesi - Forma intera