A cheese made from sheep's and cow's milk, aged for a long time inside tuff pits.
Formaggio delle Fosse Gozzi cheese originates from an ancient tradition dating back to the Malatesta era. At that time, deep pits were dug into the tufa rock of the Sogliano area, and were used to store the food necessary for the survival of the family.
As chance would have it, some cheeses, preserved and forgotten, started the tradition of ageing pits.
We still hand down this ancient technique today, which gives rise to a pecorino cheese with a strong aroma and smooth flavour, with pungent notes, excellent when used at the end of a meal and flaked in many recipes.
The raw cotton bag is available for purchase and use to enhance the point of sale.
300 GR / 600 GR / 1,2 KG
Cow's and Sheep's milk
Cheese obtained by a historical preservation process, matured, made from sheep’s and cow’s milk.
- surface: thin, moist, ivory-white rind
- side of rind: characteristic, strongly irregular
- texture: chalky and compact
- colour: ivory white
- aroma: intense and persistent with hints of mould and undergrowth
- flavour: savoury and smooth, with pungent notes
Culinary research and modern conviviality, made up of finger food, happy hours and dinners with friends, have led to the discovery of the “pairing game “with wine and jams.
In this game there are no rules except those dictated by personal taste.
HONEYS AND MARMALADES
Aged balsamic vinegar of Modena
“Saba” (cooked grape must)
“SAVOR” (typical Romagna jam with “Saba,” pears, quinces, dried fruit)
Acacia honey, woodland honeydew, lime, thyme
Full-bodied red wines: Amarone di Valpolicella, Brunello di Montalcino
Raisin or fortified wine: Moscato passito, Malvasia
CUTS OF CHEESE AND PACKAGING OPTIONS
Formaggio delle Fosse Gozzi 1/2 s/v: 300 gr
Formaggio delle Fosse Gozzi 1/4 s/v: 600 gr
Formaggio delle Fosse Gozzi: 1,2 kg
Sacco delle Fosse Gozzi
Scopri le ricette
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