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Cheeses ripened underground, in pits or caves.
7 entries listed here.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Brânză de Năsal | Romania, Cluj county | Raw cow milk, fat standardised to 2.7–3.1 % | 25–30 days in the Țaga cave at about 14–15 °C and 90–95 % humidity | |
| Formaggio di fossa (pit-ripened) | Italy, Romagna and Marche | Ewe (pecorino), cow (vaccino) or mixed (misto) whole milk, raw or pasteurised; no silage | 80 to 100 days in the pit, after a room pre-ripening | |
| Pecorino in grotta del viterbese | Italy, Lazio | Whole ewe milk, heat-treated at 62–68 °C | About 2 weeks in a cold room, then 60–90 days in a cave; ONAF gives at least 100 days and up to about a year in all | Wrinkled, dry or oiled; straw-yellow to grey-brown; treated with oil and ash or walnut leaves by some makers |
| Pecorino maturato in grotta | Italy, Emilia-Romagna | Whole ewe milk, raw or pasteurised, made March to May | At least 3 months at the dairy, then about 3 months in the mine (late July to early November) | Absent or barely visible; the surface softens and fuses into the paste in the cave |
| Divle Obruk peyniri | Karaman | sheep/goat milk | ~4 mo in cave | |
| Formaggio di Fossa di Sogliano PDO | Romagna/Marche | sheep/cow/mixed milk | ~80–100 d in pits | |
| Formaggio in fossa (stagionato in fossa) | Italy, Marche | 2–3 months | Absent or barely a skin; greasy surface, sometimes with condensed fat and moulds |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
goatskin in sinkhole cave
Made like Formaggio di fossa (pit-ripened).
buried in tufa pits
Made like Formaggio di fossa (pit-ripened).
Pure ageing product: semi-aged cheeses are sealed in old rock pits for about three months, which deforms them and dissolves the rind.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
