Pecorino Infossato
The tradition of making “formaggio infossato” (cheese stored in holes) dates from the time of the Etruscans. After the curd is made from the milk, it is seasoned with various types of aromatic herbs. The maturation process lasts for at least three months and involves a system of storage in underground pits, rather similar to the well-known procedure used at Sogliano sul Rubicone (in the Province of Forlì). The cheese forms are put into boxes, or bags made of cotton or linen and then placed in special holes dug into the ground. A variation on this method is “Pecorino di Botte” (pecorino in the barrel) where, instead of being left to mature in holes, the cheeses are put into wooden barrels or casks. In the past, both methods of maturation had the dual purposes of protecting the cheese from bacteria or other contamination, and of concealing it from potential thieves.