Definitions
Sorry, no definitions found.
Examples
Sorry, no example sentences found.
Lists
These user-created lists contain the word ‘formaggio di fossa’.
-
Foodie
As much fun to say as they are to eat.
blueberry, cider, almond, apricot, asparagus, banana, fudge, foldover, flapjacks, filbert, fig, biscuit and 217 more...
-
Formaggio
Italian cheese varieties.
Would you like some bread with it?
One region at a time, with no rush - I don't want to block wordie :-)
Please note that the list is far f...caciofiore aquilano, cacioricotta, caprino fresco, formaggio del buo..., formaggio puntato, giuncatella, incanestrato fogg..., pampanella, pecorino abruzzese, pecorino di farin..., pecorino sott´olio, scamorza passita and 250 more...
Tweets
Looking for tweets for formaggio di fossa.
reesetee Apparently I was 10 months ago! :-) But now that you've reminded me....
*blecch!* Nov 17, 2008
Prolagus Still thinking about casu marzu, reesetee? Nov 17, 2008
reesetee Well, at least it doesn't have those wormy things crawling in it. *shudder* Dec 29, 2007
bilby This is the one that led to me giving up cheese-eating for good! Dec 27, 2007
reesetee "One of the region's handful of DOP products--foods with the coveted Denominazione di Origine Protetta status--is formaggio di fossa, a sharply flavoured cheese brought to perfection by being matured in sealed fosse, or holes in the ground.
The best of the lot comes from the village of Talamello in the far north of Le Marche and is known as Ambra di Talamello for its warm golden amber colour.
The already partly matured pecorino cheeses are wrapped in cheesecloth and sealed up in August in holes dug out of the sandstone below the village houses. Around three months later, in November, the fosse are opened amid much festivity and the cheeses are ready to eat. Hence winter is the best time to try this unusual cheese.
Formaggio di fossa is delicious eaten with a small amount of good honey, or can be used in shavings on pasta simply dressed with peppery, new olive oil and maybe a crushed anchovy fillet or two."
--from the December 2007 Le Marche Voyager newsletter Dec 13, 2007