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BizRate Customer Certified (GOLD) Site - igourmet.com Reviews at Bizrate

 
FEATURED ITEM

+ Click Photo to Enlarge










    
Hailed as the "Millenium Cheese of Italy," Cacio di Fossa literally means "cheese of the pit." During the wars between Charles VIII of France and Ferdinand of Naples, the inhabitants of Sogliano al Rubicone would hide their cheese in underground fossas or holes. This tradition carries on according to a special and somewhat complicated ritual.

In mid-August, before each cheese is tied in a burlap sack and placed in fossas dug in the porous ground (tufo), they are disinfected with fire and lined with hay. The fossas are flask shaped, about three meters deep and two meters wide. Each sack is marked with the owners' name, stacked in layers on planks of wood, and separated by sand. They are packed close together so no air can get in. The fossa is then hermetically sealed. Over the months they undergo a total re-fermentation, losing practically all the whey. On November 16th this revered cheese is "harvested" during the holiday of Santa Caterina. While some people jealously cling to their cheese, others pull it from the ground, clean it, wrap it in it's characteristic brown paper, and secure it with a string to be sold during the festivities.

Fossa has an intense and somewhat piquant flavor that makes it excellent as a table cheese with fresh fruit and honey, or grated over pasta or risotto.

  • Made from pasteurized sheep's milk.
  • Photo depicts whole 4 lb. form of cheese.
  • We cut and wrap this item by the 1/2 pound.
  • Please contact us if you would like to purchase the whole form.

Size: 7.5 ounces Item: 227
$16.99

 
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Latest Customer Reviews for Cacio di Fossa
By cooking fool
from Ithaca, NY
on Mar 09, 2013
Fabulous
Use this for a "special occasion" Romano. It's salty and dry with a little "taste of the barn" that provides dimension without overpowering the palate. Terrific shaved on salad and veggies.
By Nanette
from Tucson, AZ
on Jan 06, 2013
Not my favorite!
I was really excited to try this cheese. I was disappointed in the flavor and consistency. It tastes just like a Parmesan cheese and the consistency was drier than I expected. It is the one cheese I have not finished yet and will probably end up grating over a pasta dish, which will probably be the best use of it. I do not think it is a bad cheese, but the description on the website could have done a better job describing the texture and flavor.
By Karla
from Michigan
on May 27, 2012
best cheese ever
Cacio di fossa is not just for dessert--we use it in pasta and for anything you would otherwise use reggiano parmigiano for. It does famously with mushrooms
By jonh
from st louis, mo
on Oct 02, 2011
cheese lover
great taste texture
By Bob
from Oregon
on May 17, 2010
Great and unusual Italian cheese
This is a hard to find cheese that is used in San Marino and areas of Italy near that country. I used it to make passatelli, which is a blend of bread crumbs, cacio di fossa, and eggs that gets extruded into fresh chicken broth. It is really good and if you want to make something different without a lot of work, this is it. The cheese also is a more flavorful substitute for parmesan.
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