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Fermentation Atlas

Cave- and pit-ripened cheeses

Cheeses ripened underground, in pits or caves.

7 entries listed here.

Compare them

CheeseRegionMilkRipeningRind
Brânză de NăsalRomania, Cluj countyRaw 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
Formaggio di fossa (pit-ripened)Italy, Romagna and MarcheEwe (pecorino), cow (vaccino) or mixed (misto) whole milk, raw or pasteurised; no silage80 to 100 days in the pit, after a room pre-ripening
Formaggio di Fossa di Sogliano PDOItaly, Emilia-Romagna and Marche2–7.9 months
Formaggio in fossa (stagionato in fossa)Italy, Marche2.6–3.3 monthsAbsent or barely a skin; greasy surface, sometimes with condensed fat and moulds
Karaman Divle Obruğu Tulum PeyniriTürkiye, Karaman province, Ayrancı districtRaw goat, cow and sheep milk mixed 1:1:8At least 90 days (skins up to 1.5 kg) or 120 days (larger) in the cave, about 5–6 months in all
Pecorino in grotta del viterbeseItaly, LazioWhole ewe milk, heat-treated at 62–68 °CAbout 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 allWrinkled, dry or oiled; straw-yellow to grey-brown; treated with oil and ash or walnut leaves by some makers
Pecorino maturato in grottaItaly, Emilia-RomagnaWhole ewe milk, raw or pasteurised, made March to MayAt 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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