Italian hard cheese from Emilia Romagna

An Italian hard cheese comes from the region around Sogliano al Rubicone. Fossa cheese is a special kind of cheese that owes its name to the way it is made. We're interested in Slow Food Emilia Romagna, in the area around Cesenatico.

If the opportunity arises on our travels to sample regional food, take a look behind the scenes of producers, or discover new specialties, we are happy to be there.

In doing so, we not only get to know new dishes, ingredients, and preparation methods, but above all the people who are involved in them, their way of life, and the things that concern them in their everyday lives.

This is definitely a great opportunity to peek into someone else's kitchen and a fantastic chance to come into direct contact with our hosts and their local lives. This way, we get to know our destinations and their people through personal conversation. Along the way, we also discover some truly unique culinary delights.

In the hinterland of Cesenatico, Italian hard cheese is produced — In the hinterland of Cesenatico

Traditional Italian cheeses from Slow Food Emilia Romagna

One trend that we came across in our research is the Slow Food movement, which originated in Italy. This movement is about preserving regional cuisine and the local and traditional production of domestic animal and plant products.

The products that make up this new gastronomy are to be "good, clean, and fair." Traditional production methods are to be continued and the flavor of regional dishes preserved.

This is also done with traditional Italian cheeses like Fossa cheese. Not everyone always has to like it. After all, taste is subjective. But that's how it should be, because the Slow Food movement is all about protecting regional specialties in food and saving them from extinction.

If you want to learn more about food in the region, you will get tips in this one Emilia Romagna Food Guide.

Book hotels in Sogliano al Rubicone here *

If you book through one of these offers, we receive a commission, which we use to run this blog.

A very exciting approach that we come across again and again on our travels and that has already given us many interesting insights into the kitchens and the lives of the people on site. In Emilia Romagna in Italy it was no different. Here we were lucky enough to get closer to the Fossa cheese, an Italian cheese specialty from the hinterland Cesenatico to deal with.

Slow Food from Emilia Romagna - Italian hard cheese to taste — Sheep, goat or cow's milk cheese becomes Fossa cheese - slow food from Emilia Romagna

Fossa cheese - Italian hard cheese from Sogliano al Rubicone

Before our visit to Marco Pellegrini's in Sogliano al Rubicone, we had never heard of Fossa cheese. This is no surprise, as this Italian hard cheese is only produced in the town of Sogliano al Rubicone, in the hills behind Cesenatico and in the valleys of the Rubicone and Marecchia valleys on the border of Emilia Romagna and the Marche region.

This means that the cheese is actually made by the farmer himself. It is made from goat, sheep, or cow's milk. The farmer brings his cheese wheels to a fossa between August 16 and September 1.

These are pits dug into the tuff rock of the village of Sogliano. Many likely date back to the Middle Ages. How long Fossa cheese has been produced in this way is unknown. However, this method of cheesemaking was first mentioned in the 15th century.

This is where fossa cheese is made — Fossa cheese ripens in the pit

This is how Fossa cheese is made

The pits in which the cheese matures and acquires its intense flavor can have different shapes and sizes.

Marco Pellegrini, who discovered some of the oldest fossa pits on his property and makes them available to the surrounding farmers, shows us one of them.

This was dug into a cave beneath his house. It measures about two meters in diameter at the base and is about three meters high.

"Before the farmers deliver their cheese, we have to clean the fossa. In the past, we did this with straw. We lit it on fire in the pits. This eliminated any residual moisture in the pit and sterilized it against germs. These can prevent the cheese from fermenting normally," he explains. "Today, however, we clean the walls of the fossa with fire."

"It takes us a whole day to prepare the fossa for cheese," says Marco Pellegrini. His father started producing fossa cheese after discovering the pits.

The walls of the tuff pit are then lined with a layer of straw about ten centimeters thick. Finally, a wooden pallet is placed at the bottom of the pit, allowing the fat from the cheese to drip into a hollow below.

Pit for the cheese — Here the cheese ripens for several months

The farmers pick up their cheese again at the end of November

Local farmers deliver their cheese to Marco at the end of August. He wraps the cheese wheels in cotton cloths. He then writes the weight of the cheese and an identification number for the owner on them, and stacks the cheese packages on top of each other.

On September 1st, the pits are closed and reopened approximately three months later. During this time, the cheese loses fat and ferments in the pits. It also loses weight and acquires its distinctive flavor and aroma as "formaggio di fossa," or fossa cheese.

It's not until late November or early December that cheese owners can collect their bags again, and they receive back a strong-smelling cheese. Due to storage in the fossa, it has lost its original round shape and taken on an irregular form. The cheese can be hard or semi-hard, and its color is straw-yellow.

In any case, researchers have found that Fossa cheese is healthy. This is because it does not contain any pathogenic germs. These are harmful to health. Italian hard cheese is easier to digest because it contains bacteria that break down fats. They are also responsible for the taste and pungent smell that are typical of Fossa cheese.

This is how Italian hard cheese from Rubicone tastes

How did we like the Fossa cheese? It's more intense than the regular cheese it comes into the pit as. This is what you'd expect from a Pecorino with a tangy flavor. It definitely tastes stronger than the cheese we're used to.

It also pairs very well with dry wine and bread and ham. It also pairs well with antipasti. Marco serves us a fig compote, which harmonizes perfectly with the strong flavor of the cheese. I like the combination of tangy cheese and sweet chutney best. Without a side dish, however, it's too overpowering for me. But that's certainly a matter of taste.

Marco Pellegrini explains the fossa production in the in-house museum. Here is Slow Food Emilia Romagna.

Where can you buy Fossa cheese in the Cesenatico area?

We are traveling from Cesenatico and the journey takes about an hour.

By the way, the drive into the mountains alone is worth it, because the higher we climb, the better the views of the hills become. Villages and castles sit like eagles' nests at the top of the mountain peaks.

In Sogliano al Rubicone, there are pit cheese producers you can visit. However, they run the business part-time, so they are not always on-site. Therefore, it is best to arrange a visit. This way, you can be sure that you will meet someone there. We visited Marco Pellegrini in the

Fossa Pellegrini
Via Le Greppe n. 14
Tel./Fax. 0541/948542, 0541/948409

Further information at www.formaggiodifossa.it

There are also other fossas in Sogliano al Rubicone where cheese is produced. In some of them you can also buy fossa cheese:

Antiche Fosse

Via Pascole n. 8
Tel. n/a

Casa del Formaggio di Fossa

Via XX Settembre n. 2
Tel./Fax: 0541/948556, Mobile: 338/4943398

Fossa Bianoclina

Via Rontagnano-Biancolino n. 86
Tel: 0541/940017

Fossa Brandinelli

Via XX Settembre n. 2/b
Tel./Fax. 0541/948068, Mobile 333/6817248

Fosse Tera sas

Via XX Settembre n. 14
Tel. n/a

Fosse venturi

Via Roma n. 67
Tel. n/a

More information about cycling in the Leipzig Region as well as more interesting routes:

If you are in Sogliano al Rubicone, we also recommend a visit to Music museum.
Good wines grow in the hills above Cesenatico. It is definitely worth discovering. They go well with the cheese specialties.
In Germany too there is the Slow Food movement.

👉 Discover more cheese regions in Europe here.

Conclusion on Italian hard cheese from Emilia Romagna:

Italian hard cheese, especially from Emilia-Romagna, is an indispensable part of the region's cuisine. Cheeses like Parmesan and Fossa reflect the artisanal tradition and culinary depth of this region.

When you visit Emilia-Romagna, you'll not only experience the authentic taste of these cheeses, but also the passion and care that goes into their production. Enjoying Italian hard cheese becomes an intense experience that brings the region's culture and craftsmanship to life.

Questions and answers:

Which cheeses from Emilia-Romagna are particularly interesting for foodies?

In Emilia-Romagna, you will find not only Parmesan but also lesser-known varieties such as Squacquerone or Formaggio di Fossa. These cheeses have deep flavor roots in the region and offer you new taste experiences.

Are there slow food markets in Emilia Romagna?

Yes, the region is home to several slow food markets where you can buy local specialties directly from the producers. These markets are also ideal for getting to know the diversity of regional cuisine.

How does the climate of Emilia-Romagna influence cheese production?

The mild climate and fertile soils of Emilia-Romagna create ideal conditions for milk production. This quality of milk is crucial for the unique taste of the regional cheeses.

Which traditional dishes in Emilia-Romagna use local cheese?

Dishes such as tortellini in brodo or lasagne alla bolognese often use regional parmesan or ricotta. These cheeses give the dishes their characteristic flavor and combine tradition with enjoyment.

Can you take part in cheese tastings in Emilia-Romagna?

Yes, many cheese dairies and farms offer guided tastings. Not only will you get to know the different types of cheese, but you will also learn more about the artisanal production and the cultural significance of these products.

Travel Arrangements:

Parking at the airport

Here you can reserve your parking space at the airport.

Arrival by plane or train

Compare and book flights here*(Advertisement) Lufthansa and Air Dolomiti fly to Bologna. It is also possible to travel by train to Cesena.

Car Rentals:

Cheap car hire - book quickly and easily!

Hotels in Cesenatico:

Hotels in Cesenatico * (Advertisement) you can book, for example, through our partner booking.com using this link.

Camping in Cesenatico:

One campsite is, for example, the Cesenatico Camping Village, Viale Giuseppe Mazzini, 182, 47042 Cesenatico FC, Italy. A Rent a motorhome You can also do this here. Or would you rather stay in a roof tent on the car? In addition, the overnight stay in camping tents possible. With our Motorhome packing list Plus, you'll never forget anything again.

Fossa cheese — Click on the photo and then pin “Fossa Cheese” on Pinterest.

Do you know this?

You can also find travel tips on culinary delights and enjoyment in our TravelWorldOnline.

Source Cheese from Emilia Romagna: Research on site. We would like to thank the Cesenatico Bella Vita Union, which hosted us and also organized the Slow Food Emilia Romagna Blog Tour in cooperation with 21 Grammy. Our opinions, however, remain our own.

Text Fossa Cheese: © Copyright Monika Fuchs and TravelWorldOnline
Photos Fossa Cheese: © Copyright Monika Fuchs and TravelWorldOnline
Video Fossa Cheese: © Copyright Petar Fuchs and TravelWorldOnline

Italian hard cheese from Emilia Romagna