Formaggio di fossa means cheese from a pit in Italian. It’s not a blue cheese but it is nevertheless spicy and tangy thanks to it’s time spent buried in a pit. Here Romana shows us how she uses it as a filling in tortelli. Her pasta is made with the flour from her family’s mill. If you want more information, you can find it here:
And thank you to cheese producers for giving us the use of a photo of their cheese pit.