Ingredient
Cheese, cacio di fossa
The Hidden Gem of Italian Cheeses: Cacio di Fossa
Cacio di Fossa is a semi-hard cheese made from sheep's milk and aged in underground pits or "fossas" for several months. It has a pale yellow color and a firm, crumbly texture. The cheese develops a complex flavor profile with hints of nuttiness, sweetness, and earthiness. Its aroma is intense and slightly pungent, reminiscent of the underground environment in which it matures.
Origins and history
Cacio di Fossa originates from the region of Emilia-Romagna in Italy. Its history dates back to the Middle Ages when farmers used to store their cheese in underground pits to protect it from invaders. Over time, this unique aging process became a tradition, resulting in the creation of Cacio di Fossa. Today, it is considered a delicacy and is celebrated during the annual "Sagra del Cacio di Fossa" festival in Sogliano al Rubicone.
Nutritional information
Cacio di Fossa is a good source of protein and calcium. It also contains essential vitamins and minerals, including vitamin A and phosphorus. A 1-ounce serving of Cacio di Fossa provides approximately 110 calories.
Allergens
Cacio di Fossa contains milk and is not suitable for individuals with lactose intolerance or dairy allergies.
How to select
When selecting Cacio di Fossa, look for cheese that is firm and free from any mold or discoloration. The cheese should have a pleasant aroma and a slightly crumbly texture. Opt for cheese that has been aged for at least four months for a more pronounced flavor.
Storage recommendations
To maintain the freshness and quality of Cacio di Fossa, it should be stored in the refrigerator. Wrap it tightly in wax paper or aluminum foil to prevent it from drying out. Consume within a few weeks for the best flavor.
How to produce
Cacio di Fossa production requires specialized knowledge and equipment. It is best left to experienced cheesemakers who follow traditional methods. Amateur cheese enthusiasts can explore other types of cheese that are more suitable for home production.
Preparation tips
Cacio di Fossa is a versatile cheese that can be enjoyed on its own or used in various dishes. Grate it over pasta or risotto for a rich and flavorful addition. It also pairs well with cured meats, fruits, and crusty bread. Allow the cheese to come to room temperature before serving to enhance its flavors.
Culinary uses
Cacio di Fossa is commonly used in Italian cuisine. It is often grated over pasta dishes, such as spaghetti alla carbonara or cacio e pepe, to add a distinctive flavor. It can also be enjoyed on a cheese platter or melted into sauces for a creamy and savory touch.
Availability
Cacio di Fossa is primarily available in Italy, particularly in the Emilia-Romagna region where it is produced. It can be found in specialty cheese shops or gourmet food stores in select international markets.
More ingredients from this category » Browse all
Cheese, roncal
The Quintessential Spanish Delight: Roncal Cheese
Cheese, kefalotyri
The Bold Greek Delight
Cheese, iberico
The Quintessential Delight: Exploring the Richness of Iberico Cheese
Cheese, aged graviera
Savory Greek Delight
Cheese, samsoe
The Savory Delight: Unveiling the Secrets of Samsoe Cheese
Cheese, montasio
The Alpine Delight: Exploring the Richness of Montasio Cheese
Cheese, pecorino toscano
The Quintessential Tuscan Cheese: Pecorino Toscano
Cheese, lincolnshire poacher
Lincolnshire Poacher: The King of British Cheeses
Cheese, gruyere
Gruyere: The Quintessential Swiss Cheese
Cheese, evora
Evora: A Portuguese Delight
Cheese, monte veronese
The Italian Gem: Monte Veronese Cheese
Cheese, schabziger
The Alpine Secret: Unveiling the Tangy Delights of Schabziger Cheese