Cheese di Fossa half 650 g ca

The cheese maturing technique in pits has very ancient origins. This type of cheese is mentioned in two inventories from the second half of the 1400s. From the documents it is clear that the tuff pit had a dual use: in autumn it was the place for storing the cheese and at different times of the year it was used to store the grain to protect it from the raids of the soldiers. The cheese maker rented the pit for the time needed for maturation, three months or at most 100 days. The cheese was placed, as still happens today, in cloth bags, covered with hay straw, to isolate the cheese from the air. The traditional period of hollowing was late August-September; the reopening of the pits took place on 25 November. This period was chosen because in spring-summer there was a greater abundance of pasture, therefore greater milk production, and there was a need to transform milk into cheese by storing it for the less productive periods. The cheese was then consumed as early as winter.

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