Cheese, cacio di fossa

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.

Jan Dec
Cacio di Fossa boasts a robust and complex flavor profile, combining nutty, sweet, and earthy notes with a hint of pungency.

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.