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Cheese from Italy, Emilia-Romagna and Marche
Sheep, cow or mixed-milk cheeses are made and pre-ripened, then put into cloth sacks and sealed for 80 to 100 days in pits cut into sandstone. Each pit is first sanitised with burning straw, floored with untreated wood and lined with at least 10 cm of straw. Without air, the cheeses lose their rind, sweat fat and come out irregular, moist and smelling of undergrowth and truffle.
| Whole sheep milk, whole cow milk, or a mix of at most 80% cow and at least 20% sheep milk, from two milkings a day | Raw milk is used, but pasteurised milk is allowed; additives are banned[fossa-scheda] |
| Lamb rennet paste (sheep cheese) or calf rennet (cow and mixed cheese) | Indicative; each base cheese follows its own process[onaf-sheet] |
| Salt, dry or as brine | [onaf-sheet] |
| Wheat straw, untreated wooden boards, cloth sacks, and gypsum or sandstone mortar for the pit | [fossa-scheda] |
Total time across the recorded steps: 4.9 months – 12 months
What changes: Rennet sets the milk for a small sheep, cow or mixed cheese
The ONAF sheet stresses that these values are only indicative, because every base cheese has its own make; the curd is semi-cooked, moulded, pressed and salted.
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
Sheep, cow or mixed-milk cheeses are made and pre-ripened, then put into cloth sacks and sealed for 80 to 100 days in pits cut into sandstone. Each pit is first sanitised with burning straw, floored with untreated wood and lined with at least 10 cm of straw. Without air, the cheeses lose their rind, sweat fat and come out irregular, moist and smelling of undergrowth and truffle. Made in 5 steps over 4.9 months – 12 months. The longest step, pre-ripen, takes 2–7.9 months (Comitato produttori formaggio di fossa di Sog…) and runs at 6–14 °C (Comitato produttori formaggio di fossa di Sog…).
| Main step | 2–7.9 monthsSet[bur-fossa][onaf-sheet] | Pre-ripen |
|---|---|---|
| Temperature | 6–14 °CSet[bur-fossa] | Pre-ripen |
The PDO form of pit cheese, tied to Sogliano al Rubicone and nearby Malatesta lands, with fixed pit seasons and a pit time of 80–100 days. It may be sheep, cow or mixed milk.
Raw milk is allowed. The pit is sanitised with fire and smoke before each use and stays sealed for the whole ripening.
Every number is labelled with how it is known. How this atlas is made
From the 14th century the Malatesta lords kept grain, food and cheese in pits dug in the sandstone to hide it from sieges, famine and raiders, and the practice continued in Sogliano and Talamello.
