Talamello’s Amber

Formaggio di Fossa was born out of necessity: during the raids and famines of the Middle Ages, the farmers of Talamello and the surrounding villages began hiding their cheese in pits dug into the sandstone rock to protect it from marauders. No one imagined that, when retrieving it after months, they would discover a new product—one with an intense aroma, a bold and enveloping flavor, capable of telling the story of the land from which it came.

Today, that act has become an art form: Formaggio di Fossa is a regional excellence and a symbol of Romagna’s gastronomic culture.

The Production Method: The Magic of the Pit
It all starts with sheep’s milk, sourced from local farms. The milk is handcrafted, curdled, and shaped into wheels that mature for about three months.

But the real miracle happens later.

At the beginning of August, the ancient pits of Talamello—about 3 meters deep—are cleaned, disinfected, and lined with wheat straw, which serves as insulation and absorbs moisture.

The cheese wheels, placed in white cloth sacks, are then lowered into the pits, which are sealed for 90 days. During this time, in an oxygen- and light-free environment, the cheese ferments naturally, developing intense aromas and a crumbly yet firm texture with an unmistakable flavor: sharp, with notes of underbrush, walnuts, truffle, and a spicy kick.

Every year during the festival, the cheese is paired with a typical Italian product, creating new culinary alliances that give birth to new delicacies.

You can find all the official information about the Protected Geographical Indication (PGI) product on the official website of the Comune di Talamello.