Comments on: Formaggio di Fossa, or Fossa Cheese

By: Ricotta, The Non-Cheese All Italians Love | Italy In SF

Ricotta, The Non-Cheese All Italians Love | Italy In SF — Mon, 04 May 2009 03:07:39 +0000

[...] with so many delicious cheeses, like Caciocavallo, the hundred types of pecorino, Parmigiano and Formaggio di Fossa and mozzarella, my favorite cheese is not even a real cheese. What can I say- ricotta is a delight [...]

By: Making Pasta: A Photo Essay | Italy In SF

Making Pasta: A Photo Essay | Italy In SF — Fri, 24 Oct 2008 15:34:59 +0000

[...] me talking about Romagna and its food a lot on this blog. I talked about the salt, strozzapreti, Formaggio di Fossa, piadina, but I never presented a general overview of Romagna’s [...]

By: Protecting Local Foods: The EU Seals | Italy In SF

Protecting Local Foods: The EU Seals | Italy In SF — Mon, 13 Oct 2008 16:46:03 +0000

[...] Modena), Parmigiano Reggiano (around Parma), Castelmagno cheese (around Cuneo, in Piedmont) and Formaggio di Fossa (in Romagna). Even Mozzarella di Bufala Campana carries the DOP seal- if it is made with milk from [...]

By: Strozzapreti: The Culture of Romagna Reflected in a Dish | Italy In SF

Strozzapreti: The Culture of Romagna Reflected in a Dish | Italy In SF — Wed, 09 Jul 2008 15:56:05 +0000

[...] does this sentiment come through in the kitchen? The Fossa cheese was “discovered” because of the citizens’ refusal to pay taxes to the Pope, and [...]

By: La Piadina, Romgana's typical flatbread | Italy In SF

La Piadina, Romgana's typical flatbread | Italy In SF — Wed, 25 Jun 2008 13:10:59 +0000

[...] like the sea salt of Cervia (historically used by the Popes, and the goldmine of the Roman empire), Formaggio di Fossa (pit cheese, a type of pecorino ripen in underground pits, fosse) and squacquerone (a soft fresh [...]