Pecorino di fossa
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| Pecorino di fossa. Produced in Sogliano al Rubicone, region of Romagna, this began in the 12th century, accidentally, when farmers hid their treasures in caves during the Saracen pirate raids. As per tradition, the cheese is wrapped in wrapped in cloth and buried in earth inside caves in mid August and then dug up November during the holiday of Santa Caterina. The cheese becomes deformed deformed from its long stay underground yet it acquires exceptional flagrance and flavor. |
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