Formaggio di Fossa di Sogliano
Hard, pit-aged from Emilia-Romagna / Marche, Italy
A cheese from Emilia-Romagna and the Marche aged underground in pits cut into the rock, traditionally from August to November. It comes out crumbly and intense, with a pungent, savoury, earthy flavour.
Tasting notes by Morgan McGlynn Carr