Cheese Spread with Formaggio di Fossa di Sogliano PDO

AVAILABLE : in stock

CATEGORIA: Spreads

This spread is obtained by using only Pecorino cheese matured in the “Fosse” (pits) of Sogliano. We transform a PDO product in a tasty, delicate and versatile spread, particularly suitable for preparing pasta dishes.

modo uso crema al formaggio di fossa 90g

Description

La Dispensa di Amerigo’s Cheese Spread With “Formaggio Di Fossa di Sogliano PDO” is made from the typical “Formaggio Di Fossa” cheese from Sogliano al Rubicone. Nowadays, this cheese is produced in different areas of Romagna, but the original comes from Sogliano. This cheese must be aged for three months in the typical oval pits carved into the rock. The maturation technique of this cheese dates back to antiquity: it used to be put into the pits between August and September and pulled out on the 25^th of November, St. Catherine’s day. This cheese has been awarded PDO, Protected Designation of Origin. We have created jars of a tasty spread which maintains all the aromatic notes and fragrances of “Fosse di Sogliano” cheese.

Modo D'uso

La Dispensa di Amerigo’s Cheese Spread With “Formaggio Di Fossa di Sogliano PDO” is perfect for preparing quick appetizers. Toast some bread or heat a tigella and spread the product at room temperature over the hot bread. Add a little of our onion jam. You now have a tasty and original hors d’oeuvre.

You can also use it to make a pasta dish. Prepare some tortelli or ravioli with egg pasta and stuﬀ them with sheep’s milk or cow’s milk ricotta and spinach. Separately, empty the contents of a jar of Cheese Spread With “Formaggio Di Fossa di Sogliano PDO”

Into a frying pan and add a little milk to thin it out. Once the pasta is cooked, toss it in the pan with the sauce until you reach the desired consistency. Serve hot. A 90g jar provides two servings.

Ingredienti

Cheese from Sogliano DOP 44% (sheep’s milk, salt, rennet), Pecorino cheese 18.5% (pasteurized sheep’s milk, rennet, salt, lactic ferments, preservative: egg lysozyme), water, egg yolk , butter, melting salts: sodium citrate.