formaggio di fossa love

formaggio di fossa

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  • Apparently I was 10 months ago! :-) But now that you've reminded me....

    *blecch!*

    November 17, 2008

  • Still thinking about casu marzu, reesetee?

    November 17, 2008

  • Well, at least it doesn't have those wormy things crawling in it. *shudder*

    December 29, 2007

  • This is the one that led to me giving up cheese-eating for good!

    December 27, 2007

  • "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

    December 13, 2007