Pecorino
- Milk
- 100% sheep’s milk
Formaggio di Fossa di Sogliano
Formaggio di Fossa di Sogliano is a cheese whose maturation includes a defined period in sealed aging pits.
- Milk
- Sheep, cow, or specified mixed milk
- Protection
- DOP
- Maturation
- 60–240 days before 80–100 days in the pit
Choose the form
Vaccino
- Milk
- 100% cow’s milk
Misto
- Milk
- Cow’s milk up to 80%; sheep’s milk at least 20%
What happens inside the pit
The cheese is first made from raw or pasteurized milk, coagulated with natural rennet, drained and salted dry or in brine. An initial maturation comes before the pit stage. The clean cheeses are enclosed in tied cloth sacks, ready for a very different aging room.
The pit is aired, cleaned and prepared with a raised wooden floor and straw-lined walls. The sacks are stacked inside, and a wooden lid seals the opening. The cheese remains in the closed pit for 80–100 days; the pit stays sealed throughout this maturation before it is opened and the sacks are lifted out.
Where Formaggio di Fossa di Sogliano is made
The protected area spans specified provinces of Emilia-Romagna and Marche, plus listed municipalities in Bologna province.
Emilia-Romagna
Choosing Formaggio di Fossa di Sogliano
Look for the full protected name, Formaggio di Fossa di Sogliano DOP. An initial maturation of 60–240 days is followed by 80–100 days in the pit.
Questions worth asking
Which milk is used?
It can be made from sheep’s milk, cow’s milk, or a blend of the two.
Where is the protected area?
The protected area spans specified provinces of Emilia-Romagna and Marche, plus listed municipalities in Bologna province.
How long does it mature?
An initial maturation of 60–240 days is followed by 80–100 days in the pit.
Sources and citations (4)
- MASAFElenco delle DOP e IGP dei prodotti agricoli e alimentariDisplayed PDF page 4, alphabetical entry 112, Denominazione and Tipologia columnsRead source
- EUR-LexCommission Regulation (EC) No 1183/2009 registering Formaggio di Fossa di Sogliano as a PDOArticle 1 and AnnexRead source
- EUR-LexSingle document: Formaggio di Fossa di Sogliano, OJ C/2025/474Header and sections 1-3Read source
- MASAFDisciplinari DOP e IGP prodotti agricoli - 1.3 Formaggi: Formaggio di Fossa di Sogliano DOPArticle 3Read source
