Formaggio di grotta sulfurea

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
Dimensions
variable
Producers
cheese ripeners in the area around Predappio (Romagna)
Codice forma
n.d.
Codice tagliato
n.d.

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