Description & Tasting Notes ‘di Fossa’ translates to ‘in a pit’, which refers to a traditional maturation method still used today by some artisanal cheese-makers – young cheeses are placed in a specially designed stone pit in the ground, which is then sealed up to limit the flow of oxygen. After a few months maturing in this unique environment the cheese flavour is enhanced and transformed to develop a piquant bite and long, lingering finish. The texture is moist and crumbly. From the Morbidi family farm in Tuscany – a small dairy that use sheep’s milk from herds grazing the picturesque hills in the Siena countryside. They make traditional cheeses from the region, using small vats and craft processing methods to ensure the true flavour of both the Tuscan countryside and their fresh sheep milk is expressed in their cheeses.Other Notes & Serving Suggestions This is a full-flavoured cheese that can be enjoyed on a cheese platter, with antipasti or even crumbled into salads or grated onto pasta dishes. Serve with chestnut honey, or Mostarda d’Uva – a grape chutney that works well with strong cheeses. Pair with craft beers, or full bodied red wines.Region: Siena, Italy Milk: Pasteurised Sheep Rennet: Animal Size: Approx 500g wheel, sold as a whole unit
