| Brânză de Năsal | Romania, Cluj county | Raw cow milk, fat standardised to 2.7–3.1 % | 25–30 days in the Țaga cave at about 14–15 °C and 90–95 % humidity | |
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| Formaggio di fossa (pit-ripened) | Italy, Romagna and Marche | Ewe (pecorino), cow (vaccino) or mixed (misto) whole milk, raw or pasteurised; no silage | 80 to 100 days in the pit, after a room pre-ripening | |
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| Formaggio di Fossa di Sogliano PDO | Italy, Emilia-Romagna and Marche | | 2–7.9 months | |
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| Formaggio in fossa (stagionato in fossa) | Italy, Marche | | 2.6–3.3 months | Absent or barely a skin; greasy surface, sometimes with condensed fat and moulds |
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| Karaman Divle Obruğu Tulum Peyniri | Türkiye, Karaman province, Ayrancı district | Raw goat, cow and sheep milk mixed 1:1:8 | At least 90 days (skins up to 1.5 kg) or 120 days (larger) in the cave, about 5–6 months in all | |
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| Pecorino in grotta del viterbese | Italy, Lazio | Whole ewe milk, heat-treated at 62–68 °C | About 2 weeks in a cold room, then 60–90 days in a cave; ONAF gives at least 100 days and up to about a year in all | Wrinkled, dry or oiled; straw-yellow to grey-brown; treated with oil and ash or walnut leaves by some makers |
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| Pecorino maturato in grotta | Italy, Emilia-Romagna | Whole ewe milk, raw or pasteurised, made March to May | At least 3 months at the dairy, then about 3 months in the mine (late July to early November) | Absent or barely visible; the surface softens and fuses into the paste in the cave |
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