Il Forteto Pecorino Cacio Di Fossa

Cheese from pure sheep’s milk, obtained thanks to an original seasoning process, in conformity with a tradition dating back to the Middle Ages and born from the peasants’ necessity to preserve the cheese for the whole year. Il Forteto ages its cheese in caves the cheese is wrapped in sacks of cloth in August and drawn out in November. When the cheese rises again, it appears transformed: it has lost its round shape and the aging process has caused a further loss of whey and fat. The particular fermentations have conferred a sharp taste and an unmistakable flavour.