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Sulphur Cave Cheese


In contrast to the Covered Trench cheese made nearby, this Romagna speciality is ripened for three months over the summer-autumn period, not in trenches, but in caves dug out of the sulphurous rocks which then confer a very distinctive flavour to the cheese. (The cheese used in this process is Pienza Pecorino sheep’s cheese.)

Organoleptic characteristics
Aspect and texture: hard, grainy, yellow paste with the presence of liquids
Taste: very intense and piquant with traces of tufaceous, sulphurous humus
Serving suggestions: Full bodied, aged, red wines. Mixed vegetable chutney. Tuscan unsalted bread
Technical characteristics
Milk: full fat, raw, sheep’s cheese
Production method: artisan
Paste: pressed
Salting: dry
Ripening: three months in a cave
Production period: November
Fats: 40 % F-Dm
Weight: 1.5 kg each
Size: variable
Producers: cheese ripeners in the area around Predappio (Romagna)