Pecorino di fossa Santa Caterina

di fossa

200 g,
1200 mg ca.
di fossa

Ripened cheese with crumbly and compact paste. It is made with 100% Italian sheep’s milk.


INGREDIENTS: Pasteurised sheep’s milk, salt, rennet, lactobacilli. The crust is non-edible and treated with preservatives: E 202- E 235.

USAGE INSTRUCTIONS: For an optimal taste, remove from the fridge and keep at room temperature for a few hours before consuming. 

Energy 1746 kJ / 421 kcal
Fat 33,5 g
of which saturates 23,45 g
Carbohydrate 0,52 g
of which sugars <0,01 g
Protein 29,30 g
Salt 0,93 g
  • Keep at temperatures between +4°C and +8°C


The Cheese is produced exclusively with sheep’s milk and preserved for 60 days in a cold room. During these 60 days, it undergoes various processes to avoid moulds formation and, between the first and second decade of August, pure white cotton sacks containing ten cheese wheels each one are placed in natural pits. The pits are opened a few days before the usage, aired out and cleaned. Then they are covered with a soft and scented layer of wheat straw supported by a framework of reeds. At this point, the historical centuries-old ritual founded on the pits preparation begins: a professional, in the pits, receives the pure white cotton sacks from the outside and places them accurately on slayers of straw paying attention not to leave empty spaces. This operation continues wisely until the pit is full and is then closed with planks, on which is reproduced a sort of cobblestones made of stones and rocks, combined with sand and sealed with mortar to avoid the air contact. In this way, the cheese, stored in a dark place without air, undergoes a natural process of re-fermentation which instil incomparable flavours and aromas. The tradition states that the best cheese wheels are those which were placed in the “heart” of the mass. In compliance with the tradition of the pits, closed on the first days of August, they are opened again on the 25th of November, the day of Saint Catherine.


The Cheese from pits is a meditation cheese. It is used in delicious appetizers, as an ingredient in soups and broths or, grated, to garnish first and main courses. Furthermore, it is excellent as it is or accompanied with marmalades of blackberries, figs, blueberries, quince apple or with chestnut cream or acacia honey. Ideal in particular combinations like that one with balsamic vinegar or with vegetable dishes. Perfect with fresh figs, grapes, pears and walnuts. For what concerns wines, it expresses its best qualities with meditation wine, fortified wines (passito and vin santo especially) or red wines wisely aged, with a strong texture and long persistence.