The art of Formaggio di Fossa di Sogliano DOP They are aged in pits owned by them dating back to 1200-1400  the witness of an ancient tradition  the art of looking after the Fosse is the patrimony of a few, great refiners, Fossa Pellegrini with the same method of that time and in the places where the same malatesta prison is located.
 The procedure sees the pits prepared in early August with the burning of straw to sanitize the environment; the walls are then covered with straw supported by a scaffolding of reeds while, on the bottom, wooden boards are placed. The cheese must be sealed in white canvas bags marked with an identification number and, at this point, the pit is closed with wooden boards and sand to be reopened in November, traditionally on the day of Saint Catherine.
 The result will be unique and unrepeatable shapes without rind, characterized by hard or semi-hard dough, straw color and with that typical spicy - bitter taste, so singular and unique.