Il Talamello Pecorino di Fossa
Fossa has an intense and somewhat piquant flavor that makes it excellent as a table cheese with fresh fruit and honey, or grated over pasta or risotto.
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Pecorino di Fossa or Pecorino of the Pit is a unique cheese that is wrapped in white towels and put into subterranean pits with a flask-like shape. The ripening is usually done in these pits at the end of the summer and the beginning of fall so the dry tuff converts the delicate taste of sheep’s milk into an intense, deep flavor with a unique aroma. It is the perfect cheese to use grated for stuffings for cannelloni or crepes. Pair with sweet white wine or aged red.
Aged for 6 – 7 months. Made from pasteurized sheep’s milk. Photo depicts whole 2.3 lb. form of cheese.
Caseificio Maremma was founded by Fortunato Spadi in 1966 in Maremma, an area of Tuscany. Fortunato and his sons, Emanuele and Simone, still run Caseificio Maremma with innovative technology, producing traditional and new cheeses.
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