Formaggio di Fossa vs Pecorino Romano
Formaggio di Fossa
Facts
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- No rind
- Country
- Italy
- Status
- PDO
Formaggio di Fossa is an Italian cheese aged in underground pits. The name means cheese of the pit, and the closed chamber is what sets it apart from other firm cheeses. Wheels are wrapped, stacked, and sealed in the rock until the paste turns irregular, moist, and strongly aromatic. The name is protected. Makers may use one milk or a blend, so two wheels from the same method can still taste different.
Pecorino Romano
Facts
- Milk
- Sheep
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Lazio, Sardinia, and Tuscany
- Status
- PDO
Pecorino Romano is a hard, salty sheep's-milk cheese. Pecora is the Italian word for sheep. Romano is the Roman style.