Formaggio di Fossa with Honey (Formaggio di Fossa con Miele)
The Quirky Foodster Team
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Ingredients
Method
- Arrange the sliced or crumbled cheese on a serving plate.
- Drizzle generously with honey.
- Garnish with a few fresh thyme leaves if using.
- Serve immediately with slices of crusty bread.
Introduction: Distinctive pit-aged cheese served simply with a drizzle of local honey, a refined regional starter.
Cultural Background: Formaggio di Fossa, aged in underground pits in the traditions shared with neighbouring Emilia-Romagna, has a uniquely earthy, complex flavour that San Marino’s own producers continue in small quantities, best appreciated simply with honey.
Tips: Let the cheese come to room temperature before serving for the fullest flavour. Choose a robust honey like chestnut for a more traditional pairing, as it stands up to the cheese’s intensity.
Variations: Add a few toasted walnuts alongside for extra texture; a drizzle of aged balsamic vinegar can be used instead of or alongside the honey.
Storage: Store any unused cheese wrapped in wax paper in the refrigerator for up to 2 weeks.
Reheating: This dish is served at room temperature and is not reheated.
Nutrition: Approx. 210 kcal, 10 g protein, 12 g carbohydrate, 14 g fat per serving.
FAQs:
Q: What makes formaggio di fossa distinctive?
A: It is aged for months in underground pits, developing a uniquely earthy, complex flavour unlike standard aged cheeses.
Q: Can other aged cheeses be substituted?
A: A strong pecorino or aged sheep’s cheese can work as a substitute if formaggio di fossa is unavailable.
- Formaggio di fossa, thinly sliced or crumbled — 200 g (7 oz)
- Local honey (chestnut or wildflower) — 3 tbsp
- Crusty bread, to serve
- Fresh thyme leaves, to garnish (optional)
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