Fosse Gozzi
“Fosse Gozzi” is an artisanal company that mainly produces D.O.P. Fossa Cheese. The family-run business guarantees the implementation of each stage of product processing in perfect compliance with the centuries-old tradition of Fossa Cheese and D.O.P. regulations.
The Fossa Cheese
Fossa Cheese is a unique and unrepeatable creation whose tradition has remained unchanged since the Middle Ages. Its characteristic and persistent aroma, rich in aromas reminiscent of underbrush with hints of mold and truffle, is in fact the result of a slow anaerobic refermentation that takes place in pits.
These, dug out of sandstone rock for centuries in the area of Sogliano al Rubicone (FC), were intended to protect foodstuffs from the frequent raids to which the area was subject or simply to store surplus produce for storage. Right from the start, the excellent flavor the cheese took on had convinced people to make dimpling a method of aging.
Watch the full video
Our passion
We carry on the tradition of dimplers.
Pure Pecorino, aged in our pits located in a Cave whose origins are lost in the mists of time. Ivory-white peel, irregular shape, chalky amber-white paste, intense aroma, distinct slightly spicy flavor. The production of “Formaggio di Fossa di Sogliano D.O.P. cheese” complies in all its stages with the appropriate specification.
- Quality Products
- Experience in the field
- Respect for Traditions
The Fossa Cheese Chain
The Milk
Milk quality for us is crucial.
It all starts with grazing. Raising sheep in the wild means having tasty, quality milk. Meticulous pasture selection is crucial for us, which is why we select only the best local pastoralists who take special care in raising livestock. The health and welfare of the animals is paramount to us , because a healthy and calm animal provides superior quality milk .
Pit preparation
How do you prepare the pits?
The pit is a hollow of various sizes in the sandstone rock. During preparation thehis walls are lined with straw to prevent direct contact of the cheese with the sandstone. For the same purpose, the bottom is equipped with natural wood planking. The top of the pit is structured to be closed with a lid also made of natural wood blocked with plaster or similar mortars to seal the cheeses inside.
Dimpling
How is the cheese infused?
The cheeses are placed in cotton cloth bags on each of which the traceability code will be stamped. The product will be carefully placed back inside the pit so as to leave as little empty space as possible. Once filled, the pit will then be closed with a natural wooden lid and sealed with mortar.
Re-fermentation
What happens inside the pit?
he cheese once sealed inside the pit begins its anaerobic refermentation process. The temperature inside our pits, from initial values of about 16 degrees Celsius, rises to about 23/26 degrees Celsius. Residual oxygen inside the pit is “burned off,” and the temperature gradually returns to its initial values. Now the anaerobic refermentation process begins and will then be accomplished after about three months. The pit then will return us a cheese transformed in both shape and taste, with hints ranging from underbrush to truffle. The aroma will be intense, persistent and pleasantly spicy.
Blurring
The “resurrection” of cheese
Once the ripening period in the pit is over, the cheese is ready for its “resurrection.” The pit is then uncovered and the product removed. One will immediately notice how the cheese will have lost its originally oval shape to take on characteristic and unique irregular facets as a result of increased temperature and “compression” due to the weight of the cheese itself. At the tasting, we will then discover how the “miracle” has been accomplished and is repeated from year to year.
The Milk
Milk quality for us is crucial.
It all starts with grazing. Letting the animals graze freely in the open means that we then have tastier and higher quality milk. Meticulous pasture selection is crucial for us-that’s why we select only the best local pastoralists who take special care in raising livestock. The health and welfare of the animals is paramount to us , because a healthy and calm animal provides superior quality milk .
Preparation of the Pit
How do you prepare the pits?
The pit is a hollow of various sizes in the sandstone rock. During preparationits walls are covered with wheat straw supported by a warp of reeds. This is to avoid direct contact of the cheese with the sandstone. For the same purpose, the bottom is equipped with natural wood planking.
Dimpling
How is the cheese infused?
The cheeses are placed in cotton cloth bags on each of which the traceability code is stamped. The product will be carefully placed back inside the pit so as to leave as little empty space as possible. Once filled, the pit will then be closed with a natural wooden cover and sealed with plaster or similar mortars.
Re-fermentation
What happens inside the pit?
he cheese once sealed inside the pit begins its anaerobic refermentation process. The temperature inside our pits, from initial values of about 16 degrees Celsius, rises to about 23/26 degrees Celsius. Residual oxygen inside the pit is “burned off,” and the temperature gradually returns to its initial values. Now the anaerobic refermentation process begins and will then be accomplished after about three months. The pit then will return us a cheese transformed in both shape and taste, with hints ranging from underbrush to truffle. The aroma will be intense, persistent and pleasantly spicy.
Blurring
The “resurrection” of cheese
Once the ripening period in the pit is over, the cheese is ready for its “resurrection.” The pit is then uncovered and the product removed. One will immediately notice how the cheese will have lost its original shape, to take on characteristic and unique irregular facets as a result of increased temperature and “compression” due to the weight of the cheese itself. At the tasting, we will then find out how the “miracle” was accomplished and is repeated from year to year.
Fossa cheese from Sogliano D.O.P.
Pure Pecorino, aged in our pits located in a Cave whose origins are lost in the mists of time. Ivory-white peel, irregular shape, chalky amber-white paste, intense aroma, distinct slightly spicy flavor. The production of “Formaggio di Fossa di Sogliano D.O.P. cheese” complies in all its stages with the appropriate specification.
The quantity refers to a whole wheel 1.2Kg or so.
Fossa cheese from Sogliano D.O.P.
Vittorio Gozzi
