Le Guide de l'Espresso: Fossa cheese from Sogliano Dop

Fosse Brandinelli
Via XX Settembre, 2/B - Sogliano al Rubicone (FC) Tel. 0541948645
On the crest of the Apennine ridge, between Romagna and Marche, the company specializes in the maturing of cheeses in ancient pits from the Malatesta era. In 1999, after having purchased a home in the historic center of Sogliano, during the works renovation Marino Brandinelli finds the eight pits dug into the sandstone. Theirs cheese made from sheep's milk is characterized by hints of butter, undergrowth and mild animal. Also worth mentioning are their mixed milk forms.

Fossa Pellegrini Snc of the Pellegrini Brothers and Marta Calidilista & c.
Via Le Greppe, 14 - Sogliano al Rubicone (FC) Tel. 0541948409
Born in 1984, family-run, this company has made history - since Giulio Cesare to the Malatesta up to the present day is its strong point, so much so as to give life to a museum near his graves. Their sheep's milk cheese presents on the nose odors that recall the rind of Parmesan, with notes of fermented and undergrowth. At the good chewing, sweetness and aromas that confirm the olfactory perceptions. Sensation trigeminal with slight astringency. Authentic.

Téra snc
Via Cavour, 29 - Sogliano al Rubicone (FC) Tel. 0541948250
Seasoners also equipped with a catering point, this company boasts ancient environments and characteristic; here, each pit has a name - Broz. Buchel, Pida - which recalls work, the bread, the celebration: inseparable elements from the tradition of this cheese. Their shape based on cow's milk, it is characterized by a fullness of odors and aromas, with hints animals, dried grass, butter, and less marked notes of dried fruit and undergrowth.