Formaggio di Fossa is quite literally a buried treasure. Following a tradition dating back to the 1400s, this DOP-certified Italian cheese is placed in straw-lined pits (fossas) dug into volcanic tuff rock, sealed shut, and left to ferment for 90 days. When it’s "resurrected" in November, it has transformed into something magical: pungent, intense, and deeply aromatic. It is a sharp, pit-aged cheese with a crumbly texture and notes of truffle, damp earth, and hay. This is not a "mild" cheese; it is an extraordinary gourmet experience for the bold. On a connoisseur's cheese board, it is the undisputed star. Serving Fossa is a statement of culinary curiosity—it’s the kind of cheese you serve with a drizzle of honey and a glass of heavy red wine while telling the story of its subterranean slumber. The Recipes Recipe #1: Fossa-Crusted Beef Tagliata Shave jagged shards of Formaggio di Fossa over a perfectly seared flank steak or ribeye. The intense, earthy flavor of the pit-aged cheese acts as a powerful seasoning for the meat. This luxury steak recipe is a fantastic way to treat friends to a high-end Italian steakhouse experience at home. Recipe #2: Sharp Fossa & Honey Pumpkin Ravioli Toss pumpkin or butternut squash ravioli with brown butter, sage, and a heavy dusting of grated Fossa cheese. The "funk" of the cheese balances the sweetness of the squash perfectly for a sophisticated autumn dinner. The Appetizers Appetizer #1: Fossa & Chestnut Honey Bites Place small chunks of Fossa on a plate with a bowl of dark chestnut honey or fig jam. The contrast between the sharp cheese and the sweet honey is a classic Italian tasting experience. Appetizer #2: Fossa & Walnut Crostini Top toasted rye bread with a smear of honey and a crumble of Formaggio di Fossa and a walnut. It’s a rustic, bold appetizer that pairs beautifully with a glass of bold Sangiovese. Size: 2.5 lb. Origin: Italy
