具有特色榴槤風味嘅綿羊奶芝士。氣味強、稍辣、帶有葡萄酒氣息。
榴槤風味來自獨特嘅製作方式：
將初步成形嘅芝士要放入角爍岩地洞，
再用無氧方法熟成10個月，先可以培養到呢一種風味。
質地：半硬芝士，易碎
地區：係意大利中部 Tuscany 區嘅特產。Tuscany = 托斯卡尼大區，佛羅輪斯係該省首府。因此冠有托式之名。
製作：必須於角爍岩地洞，用無氧方法熟成。 [ 詳情參見附圖 ]
配搭
蜂蜜：柑橘蜂蜜 、栗子蜂蜜
葡萄酒：單寧高的紅酒
(Rosso Piceno, Sangiovese dei Colli Pesaresi, Sangiovese di Romagna)
啤酒：修道院啤酒
果醬：杏脯、香梨
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Underground-matured Sheep Cheese with Strong Flavour.
Pecorino di Fossa, also called Ambra di Talamello, is one of the most exquisite and unique Italian cheeses. It is a traditional sheep cheese dating back to the Middle Ages. "Fossa" means pit, because this cheese is aged in an underground oval sandstone pits.This wonderful table cheese is sold vacuum-sealed and should be removed from the bag 24 hours before being eaten.
Strong, determined, and with notes of mushroom and wine gained during the aging process, this hard cheese demands a try!
The cheese's name, which literally means "cheese of the pit", is derived from the process of ripening the cheese in special pits dug in tuff rock.
Born by chance, Pecorino di Fossa is a very particular type of cheese that is matured by wrapping it in white sheets, underground in unique flask-shaped tuff pits. It is usually during the end of summer and the beginning of autumn that this characteristic cheese is matured, when the dry tuff gives the cheese that aroma and intense flavor typical of this cheese.
In addition to being grated, it is special on its own with acacia honey, but it finds many solutions in the kitchen as a filling for cannelloni or crepes. To accompany it it is excellent with sweet white wines, or an aged red.
Ingredients
Pasteurized sheep's milk, salt, traditional rennet, culture
Organoleptic properties
Aspect and texture: hard cheese with an irregular shape
Taste: nutty and sharp yet balanced
Serving suggestions
On a cheese with honey or fruit.
Cheese pairings
Wine: Rosso Piceno, Sangiovese dei Colli Pesaresi, Sangiovese di Romagna.
Beer: trappist beers.
Jam: apricot and peach jam.
Honey: acacia honey.
Recipes with Pecorino di Fossa
- Discovering Italy: Formaggio di Fossa Cheese and Emilia Romagna
- Fried Eggs with Black Truffles and Cheese
- Cheese Pairing Tips: Pecorino di Fossa
- Ravioli with Pears, Pecorino di Fossa Cheese and Balsamic Vinegar
- Pecorino di Fossa Cheese with Pears in Red Wine
Ingredients
Made with pasteurized sheep's MILK,
Volterra salt, rennet and enzymes.
Apparence
Circular shape. Compact, white or slightly straw yellow paste
Taste
Pleasant, full and savory
Matured for
about 10 months