Il Sogliano al Rubicone Pit Cheese, an authentic symbol of Romagna gastronomy, represents one of Italy's culinary excellences. This prized PDO cheese is born in the heart of Romagna, precisely in the Fosse venturi, a historic area that for centuries has preserved a centuries-old tradition linked to the maturing of cheeses. Thanks to the combination of a unique territory and a particular manufacturing process, Formaggio di Fossa conquers with its intense and aromatic flavour, becoming over time a product of rare quality.
A dive into the past: the history of the Sogliano Pits
Le origins The origins of Fossa Cheese have ancient roots, probably dating back to theRoman times o Gallic, when agricultural and pastoral communities had to face the problem of preserving food during the long winter months. were, dug into the ground, offered an ideal solution for the storage, as they guaranteed a cool, humid environment, perfect for protecting cheeses and cereals.
In Middle Ages, under the dominion of the family Malatesta, the pitting of the cheese was consolidated as a traditional practice and became a public service, managed with great care. The pits, in fact, were used exclusively for the maturation of the cheeses, a process that improved their consistency and accentuated their flavor. Over the centuries, the pitting technique evolved, and is still one of the distinctive features of the production of Formaggio di Fossa di Sogliano.
Fossa Dop Cheese: a unique product
The Sogliano Dop Pit Cheese is the result of careful selection processing which involves the use of sheep's milk or mixtures of cow and sheep milk. What makes it particularly special is the anaerobic fermentation process which takes place inside pits dug into the sandstone rock. The oval shape of the pits and the constant temperature and humidity that are created there are crucial to obtaining a cheese that stands out for its strong, aromatic and complex flavour.
The production of Fossa Cheese is a process that requires great care and patience. After a rest period, the pits are purified with a straw fire, and are then set up with a cane rack to support the cheese. The cheeses, wrapped in canvas bags and marked with the owner's number, are placed in the pits which are then sealed with a wooden and plaster lid. This seal allows the cheese to ferment in an anaerobic environment, where bacteria and natural ferments work slowly, modifying the organoleptic characteristics of the product.
Il maturation period in the pit lasts about three months. During this time, the cheese acquires its strong and penetrating flavor, with a bouquet of aromas that enriches and evolves. When the pits are reopened, the cheese is ready to be tasted, bringing with it the scents and flavors of a tradition that has been handed down for centuries.
Formaggio di Fossa di Sogliano Dop: changes in the production specification
Il production specification of the Sogliano Pit Cheese Dop has undergone changes significant, approved by the EU on 22 January 2025 (C/2025/474, 22.1.2025). The main ones news concern the introduction of new breeds of cattle and sheep, such as Jersey and Lacaune, to better adapt to the conditions of local livestock farms, which have recently faced difficulties related to wolf attacks, reducing grazing periods. The hygienic-sanitary features e composition of milk, improving the management of controls without compromising quality standards. In addition, the regulations on the materials used for maturing have been updated, facilitating handling and ensuring optimal conservation of the product. These changes, although minor, meet the needs of breeders and improve the efficiency of the process, keeping the quality of the cheese intact, which remains the heart of the gastronomic tradition of the area.
The PDO specification establishes that the cheese can be produced in the provinces of Forlì-Cesena, Rimini, Ravenna, Pesaro-Urbino, as well as in some areas of the Brands. In these areas, the production tradition is respected with great care and attention, so that the final product maintains all the characteristics that make it unique.
The Fossa Cheese Festival
Every year, towards the end of November andbeginning of December, municipality of Sogliano al Rubicone celebrates Fossa Cheese with a festival which attracts visitors from all over Italy. This event, which has a strong cultural and gastronomic value, offers the opportunity to taste the cheese just extracted from the pits, accompanied by local wines and other typical specialties. The cheese market, set up for the occasion, is an unmissable opportunity to buy the product and discover the secrets of its production in person.
During the demonstration, the pits are opened to the public, who can attend the ritual unveiling and taste the cheese directly in the companies that produce it. An event that not only celebrates quality and tradition, but also allows you to immerse yourself in the history of a product that represents the heart of Romagna.
How to enjoy Fossa Cheese
Fossa cheese stands out for its strong flavor, which makes it perfect to enjoy on its own, perhaps accompanied by a glass of Sangiovese or Trebbiano, i wines typical of the region. It is also ideal for enriching typical dishes, such as piadina or homemade bread, but it can also be used in more creative combinations, such as with honey o jams, to enhance the contrast between its intense flavour and the sweetness of the seasoning.
