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Within our family, the tradition of Formaggio di Fossa® has been passed down from father to son for over 700 years and has remained unchanged to this day.
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Discover, step by step, what it truly means to produce Formaggio di Fossa®.
The experience of those who have always produced it.
The art of making
Formaggio di Fossa®
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01 - Quality of milk and cheese
We select only cheeses made from the highest quality milk, sourced from free-range farms, and produced by artisanal cheesemakers.
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Then, in our aging facility, we mature the cheeses to ensure they have all the necessary characteristics to ferment in the Fossa in the best possible way, turning into the Formaggio di Fossa® we all love.
02 - Pit opening
The Fosse are cavities carved into sandstone, conical in shape with a single opening at the top. They remain sealed at all times, whether full or empty.
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To open the Fossa, river stones embedded in the sand are removed, followed by the sand itself. Once this is done, the heavy wooden lid is lifted.
03 - Oxygenation
Once the Fossa is opened and at rest, it must be allowed to breathe so that oxygen can enter.
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It is, in fact, impossible to immediately enter the Fossa, as it is devoid of oxygen.
04 - Sanitization with fire
Once the Fossa has been oxygenated, it is sanitized with fire.
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The flames raise the temperature to remove moisture and naturally sanitize the environment.
05 - Stuffing
Inside the Fossa, a framework of reeds is fixed to the wall, which serves to support a layer of straw.
06 - Flooring
Once the straw lining is complete, a raised wooden platform is constructed at the bottom of the Fossa, on which the cheese sacks will be placed during the aging process.
07 - Bagging
Once the Fossa is prepared, the cheese is readied.
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The cheeses are placed in cotton sacks, expertly tied with natural rope.
08 - Pitting
Once all the cheese is bagged, the aging process begins.
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The sacks are carefully arranged at the bottom of the Fossa until it is completely filled, ensuring they are as compact as possible.
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09 - Pit closure
Once the Fossa is filled, the opening is sealed with the wooden lid, which is then locked in place with a layer of plaster.
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Afterward, the sand is repositioned, and the pebble cover is recreated, once again camouflaging the Fossa and protecting it from potential intruders.
10 - Anaerobic fermentation
For three months, the Fossa remains sealed. During this time, the microbial flora chemically transforms the cheese into the prized Formaggio di Fossa.
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Throughout the fermentation process, the cheese not only acquires a completely new flavor but also becomes highly digestible, thanks to the breakdown of fats and the transformation of lactose into lactic acid.
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11 - Taking the cheese out
After the three months of aging, the cheese emerges once again into the light. Now, it is truly Formaggio di Fossa.
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One by one, the sacks are removed, releasing an intense aroma that envelops the entire town of Sogliano.
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12 - Conservation and packaging
The sacks that have been removed from the Fossa are placed in suitable environments. Since ancient times, the cotton sack has played a crucial role in preserving Formaggio di Fossa even after the aging process: the fabric, having absorbed the fat released by the cheese, creates an impermeable barrier to air.
