Pecorino di Fossa (Approx 1kg Wheel)

An outstanding cheese both in its flavour and story.

Once the Pecorino di Fossa (“Pecorino of the pit”) is clothbound, the wheels are buried and aged in underground wells at the end of summer for 6-7 months. This practice was originally undertaken to hide the cheese from pirates who raided the area.

This results in wheels of varying shapes and natural moulds depending on how deep the cheese was located in the well, while the delicate taste of Maremma sheep’s milk is transformed into a deep, intense flavour unlike any other.

A showstopper for any cheeseboard or used as an incredible substitute for Reggiano.

Weight | Approx. 1kg

Milk | Sheep

Style | Semi Hard Italian

Rennet | Animal Rennet

Origin | Follonica (Tuscany), Italy