fossaProduced in Sogliano al Rubicone, Pecorino di Fossa began accidentally when farmers hid their treasures in caves during the Saracen pirate raids of the 12th century. As per tradition, the cheese is wrapped in cloth and buried in earth inside caves in mid August and dug up November 25 during the holiday of Santa Caterina. The cheese becomes deformed from its long stay underground yet it acquires exceptional fragrance and flavor. Acquired DOP Status in June 2005. This cheese has a nice tight crumble held inside its misshapen form.  Not at all bitter and surprisingly snackable with flavors of walnuts and leather in its long finish. 2/3#