A sheep's milk cheese from the Emilia Romagna region of Italy, Pecorino di Fossa started as something of an accident, when farmers in the 12th century hid their treasures in caves during the Saracen pirate raids. The cheese is cloth-wrapped and buried in caves from August to November, when it is dug up during the holiday of Santa Caterina. It's stay in the caves lends exceptional fragrance and flavor, with a mellow earthiness overlaying the rich, piquant sheep's milk. A DOP cheese, semi-firm and superb on cheese boards.
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