Pecorino di Fossa respects an ancient custom of seasoning the cheese produced in the area in tufa caves.
The structure of the pasta, straw-white in color with the presence of amber, has a characteristic crumbly grain.
The three months of seasoning in particular conditions of temperature (16 ° - 17 ° C) and relative humidity (98%) modify the organoleptic and aromatic characteristics of the cheese, and the weight, which is reduced by about 20%., Acquiring a marked, very characteristic and aromatic flavor.
The cheese forms are placed in the pits in white cotton sacks, after a maturation period in the cold room of at least 60 days; once filled, the same pits close with boards and pebbles walled with lime or plaster, to wait for the reopening, which the peasant tradition dates back to the month of November, on the day of Santa Caterina.
Instructions for use / consumer information The product should be stored at a temperature between 4 ° and 8 ° C and must be brought back to the room temperature for a few hours before being consumed.
A project of value. A guarantee for the consumer. Many local excellences.
A great reality, a constant improvement of the quality of the products, of the diversification of production, of research, ready to respond to the needs of consumers, who are increasingly attentive and selective.
Soc. Coop. Agricola
Cooperlat TreValli
Via Piandelmedico, 74
60035 JESI (AN)
Tel. +39 0731.2381
Fax +39 0731.205455
Numero verde 800-552255
[email protected]
trevalli.cooperlat.it
