Formaggio di Fossa is a cheese aging process from the Emilia-Romagna region of Italy. The name means "cheese of the pit", derived from aging the cheese in pits dug in tuff rock. This method of aging cheese dates from the 14th century. The cheese is aged for 30 days, then placed in the pits to mature an additional 100 days, plus an additional 90 days after being removed from the "fossa". Being deprived of oxygen, the buried cheese undergoes anaerobic fermentation giving it a very particular flavor profile. In 2009 formaggio di fossa was granted DOP status.
Fossa Venturi was established in 1994 and is the universal standard for this process today. Barbi Pecorino di Montalcino is aged by Fossa Venturi, producing an extremely complex, enticing, and satisfactory cheese found nowhere else on the planet.
Pecorino Stagionato Nella Fossa Venturi. Sogliano al Rubicone Italy. 2.5lb