Burying cheese is a method to mature and transform cheese and improve its organoleptic qualities. Once upon a time, cheese was buried out of necessity, but now the reasons are purely gastronomic. The cheese, which is mainly made with sheep’s milk, is buried between 15th July and 30th August. The pits are carved in the shape of a fiasco (a typical Italian style of bottle) and are made of tuff, creating a unique microclimate. They are located between the Uso and Marecchia river valleys and develop colonies of bacteria that give the formaggio di fossa (pit cheese) its specific aroma and flavour.
- Tour of the rock caves and explanation of the maturing stages
- Cheese sampling
- Anything not listed above
- Time: to be agreed
- Location: Palazzo Marcosanti – Poggio Torriana, Rimini
Bruno Valloni, son of a family of restaurateurs, also has work experience abroad. Many years ago, he decided to work with “formaggio di fossa” a type of cheese with a 500-year-old tradition, to create an excellent product and, after making a few changes, created a new type of cheese, i.e. Formaggio nella roccia (Cheese in the rock).