Organic Pecorino di Fossa from Volterra

Ingredients: Organic raw whole sheep's milk, selected cow's milk enzymes, animal rennet and salt.

The “formaggio di fossa” is produced on our premises and then aged in natural, well-ventilated caves dug into the tuff.
The maturing process lasts for about three months, using a complex and difficult technique that only a few people know. The cheese acquires a particularly intense flavour and persistent aromas.
It is a cheese with a complex flavour, suitable for important occasions, to be paired with wines with great structure such as Brunello di Montalcino and Nobile di Montepulciano.