| Pecorino Di Fossa |
 Pecorino di Fossa, also called Ambra di Talamello, is one of the most exquisite and unique Italian cheeses. It is a traditional sheep cheese dating back to the Middle Ages. "Fossa" means pit, because this cheese is aged in an underground oval sandstone pits. That's why it also refered to as "Pit cheese". This wonderful table cheese is sold vacuum-sealed and should be removed from the bag 24 hours before being eaten. Pecorino di Fossa cheese is perfect eaten on its own, but it is great combined with honey, which enhances the flavor. It is also great accompanied by fruit compote and sweet wines, like Valpolicella or Bardolino. Strong, determined, and with notes of mushroom and wine gained during the aging process, this hard cheese demands a try! Pecorino di Fossa Cheese: Tips, Info and Recipes Ingredients Pasteurized sheep's milk, salt, traditional rennet, culture Organoleptic properties Aspect and texture: hard cheese with an irregular shape Taste: nutty and sharp yet balanced Serving suggestions On a cheese with honey or fruit. Cheese pairings Wine: Rosso Piceno, Sangiovese dei Colli Pesaresi, Sangiovese di Romagna. Beer: trappist beers. Jam: apricot and peach jam. Honey: acacia honey. Recipes with Pecorino di Fossa Discovering Italy: Formaggio di Fossa Cheese and Emilia Romagna Fried Eggs with Black Truffles and Cheese Cheese Pairing Tips: Pecorino di Fossa Ravioli with Pears, Pecorino di Fossa Cheese and Balsamic Vinegar Pecorino di Fossa Cheese with Pears in Red Wine ... and more recipes with Pecorino cheese! Price: 16.49 |