<p>
	Sogliano the Rubicon, the infossamento cheese between summer and late autumn is an ancient custom, dating back to around 1400; the moisture &#39;, the temperature and lack of oxygen own of the pits along with the stowed cheeses, determine to a few months a prodigious fermentation of the product. The cheese extracted from the pits, so that there is in deformed cylindrical shapes of average weight 0.8 to 1 kg .. crust and pasta are indistinguishable, compact and friable; It has a characteristic odor and a spicy flavor. The raw material comes from cheese factories scattered throughout the territory of the province of Forl&igrave;-Cesena that transform raw milk, mainly sheep but also mixed vaccine, its farms and getting pecorino cheeses selected. The pits, to receive the cheese, are open 1 August until late September; so products that result from the spring-summer dairy production of best quality &#39;. Subsequent maturation, for a period of about three months, within the characteristics pits dug into the tuff to the Middle Ages, so the cheese gives it its characteristic and unmistakable smell and taste, thanks to the fermentation matured in very particular environmental conditions. Fossa cheese contains high amounts of fat and predigested protein, making it one of the more &#39;digestible cheese. The pits of Sogliano the Rubicon, are finally opened in late November, on the occasion of the great festival of the Fossa cheese.</p>
