Vaccino di Fossa

~200 g

¥ 2,520 ¥ 2,722 incl. tax

Made with an Unusual Aging Process that is Aged in a Cave for Three Months without Human Intervention
"Fossa" means cave, and "vaccino" indicates a cheese made with cow's milk. Literally, the cheese is wrapped in a cloth bag and buried in an underground pit, leaving the maturing process completely natural. The history of the cheese is said to date back to the 15th century, when the people hid food in caves to protect from plundering. One of the few producers who still continue this method of production is the family-owned company Fossa dell'Abbondanza, located in the town of Roncofredo in the Emilia-Romagna region. The holes are dug in the cellar, lined with straw to absorb excess humidity, and the whole cheese is wrapped in cloth and covered with a cement lid. The dough is yellowish white, hard, and crumbly, with a concentrated richness and a slight acidity in the aftertaste. Try to taste the depth of this cheese, which reflects the skill of the cheese artisan as well as the characteristics of the land such as the humidity, the nature of the soil, the temperature, and the type of herbs added together.
Guaranteed minimum of days until expiration after shipping: 30 Days

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.

Thanks to its heavy rainfall and blessed greenery and the plains of the Po river basin, Emilia-Romagna has long been a thriving dairy farm. Grana Padano and Parmigiano, which are the largest producers of Italian DOP cheese are representative of this region. Emilia-Romagna alone accounts for the majority of Italy’s total cheese production.

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