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Cacio di Fossa

Cacio di Fossa is flask shaped, piquant flavour semi- soft Italian cheese. Cacio di Fossa means “cheese of the pit. “ in Italian and it is said that this cheese was originally made from pasteurised sheep’s milk. According to the traditional way, cheese is packed in burlap sack dug in porous ground for re- fermentation. Cheese is harvested on the occasion of Santa Caterina by pulling out from the ground. It is cleaned and wrapped in rustic brown paper with a string. Served as table cheese with fresh fruit and honey or sprinkled over pasta or risotto.

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