This cheese owes its name to the special ripening process in the renowned underground tufa cavities of Sogliano al Rubicone. At the end of July, the pit is sterilised by burning straw in it, and then it is lined with reeds and straw; the cheese is buried in white canvas bags for approximately 3 months, during which fermentation and defatting occur. This cheese is irregular in shape, has no rind and has a somewhat shiny, straw yellow interior. It has a tangy scent, a spicy, bitterish flavour and an unmistakable fragrance. Pairings: Pairs well with honey and fruit jams.
The unusual match with chestnut cream and chocolate is worth trying.