Formaggio di Fossa (pit cheese) has a fascinating history that dates back to the second millennium B.C., when semi-nomadic populations used to graze sheep and cattle on the hills that are now part of the territory of Sogliano.

Storing foods in the ground was a common means of preservation for grains and other foodstuffs including cheese.  It was soon realized that the cheese extracted from the pits had undergone a sort of fermentation that gave it a special flavor and taste. The practice evolved into a way of making this unique cheese today. 

In 2009, in recognition of its ancient history and uniqueness, the pit cheese was awarded the PDO (Protected Designation of Origin) with the name “Formaggio di Fossa di Sogliano P.D.O. Cheese”.  While the PDO has strict regulations, there is tremendous variation in taste depending on the producer’s choice of milk, size of pit and seasonings. 

Today the “opening” of the pits is feasted by the Fiera del Formaggio di Fossa (Pit Cheese Fair).  The first edition was established back in 1974 and this year is being held 22 November thru 6 December. Join our Gusto tour and we’ll take you there!

Images courtesy of the commune of Sogliano