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Cheese from Italy, Marche
Semi-aged sheep, cow or mixed cheeses, first ripened 60–90 days in cool airy rooms, are packed in cotton sacks into straw-lined pits cut in the rock and sealed airtight. After about three months (80–100 days) the forms come out squashed and greasy, with the rind digested into the paste. It is an ageing method applied to cheeses made elsewhere, not a cheese recipe of its own.
| Semi-aged cheeses from local dairies, made from sheep, cow or mixed milk (cow 80% at most) | [onaf-sheet][fossa-oj-2009] |
| Wheat straw | Burnt to sanitise the pit, then used to line its walls[onaf-sheet][fossa-oj-2009] |
| Cotton sacks, canes, untreated wooden boards, gypsum or sandstone lime mortar | Pit fittings and seal; not eaten[onaf-sheet][fossa-oj-2009] |
| Starter | the sheet says an old pit develops its own bacterial load that re-ferments the cheese |
Total time across the recorded steps: 4.9 months – 6.6 months
What changes: The base cheese ripens two to three months in cool airy rooms
The base cheeses are usually semi-cooked, set with lamb rennet paste (sheep) or calf rennet (cow, mixed), from milk with no more than 80% cow milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Semi-aged sheep, cow or mixed cheeses, first ripened 60–90 days in cool airy rooms, are packed in cotton sacks into straw-lined pits cut in the rock and sealed airtight. After about three months (80–100 days) the forms come out squashed and greasy, with the rind digested into the paste. It is an ageing method applied to cheeses made elsewhere, not a cheese recipe of its own. Made in 5 steps over 4.9 months – 6.6 months. The longest step, ripen sealed in the pit, takes 2.6–3.3 months (European Commission 2009). Microbes of the pit and the cheese that drive an anaerobic re-fermentation does most of the fermenting.
| Main step | 2.6–3.3 monthsSet[fossa-oj-2009][onaf-sheet] | Ripen sealed in the pit |
|---|
The Montefeltro PAT version of pit ageing, covering sheep, cow and mixed cheeses from Marche, Romagna and Tuscany. It follows the same pit rules as the Sogliano PDO without its protected area and name.
The pit is sanitised with fire before filling and sealed for 80–100 days. Moulds and fat on the surface are scraped off before eating.
Every number is labelled with how it is known. How this atlas is made
Malatesta records from 1350 describe pits used to store grain and age cheese; Pantaleone da Confienza described cheese buried in pits in his Summa Lacticiniorum of 1477. Today pits are used or rented for gastronomic reasons rather than need.
