The pits, dug out of tufa, where 'Fossa' cheese is kept, can be found in the village of Sogliano al Rubicone belonging to the Province of Forli'-Cesena and bordering with the territories of the Provinces of Rimini and Pesaro-Urbino. These three provinces represent the typical production area of "Il Fossa" cheese.

 

The cheese appears strongly deformed with respect to its initial cylindrical shape due to the anaerobic fermentation process which makes it soften and, consequently, deform. Such deformation also depends on the fact that cheese wheels are pitted one onto the other. Even the cheese rind and texture are not distinguishable, both appearing compact and crumbly.

 

The cheese going to be pitted is made of full-cream ewe's milk or by adding full-cream coagulated cow's milk (max. 50%) - whether pasteurised or not.

 

Its weight normally ranges from minimum 600g to maximum 1,800g. Before being pitted, cheese is allowed to mature for at least 30 days.

 

The pitting period lasts 80 to 100 days.

 

The colour varies from white to straw; the initial mild and almost sweet taste gets increasingly spicy with a bitter after-taste. It has a special perfume recalling underwood humus.