The seasoning process of this cheese inside tufa pits (called “fosse” in Italian) is only possible in the two towns of Sogliano al Rubicone and Talamello but the cow, sheep or mixed cheese can come from a much wider are. The cheese is then left to mature in the pits for 80-100 days. The Caciotte, have a rather misshapen appearance due to the seasoning system.
Caratteristiche del prodotto
