Fossa Cheese is also indicated in the Marche as Amber of Talamello, for its characteristic color.
The pits is the process that gives the product maturing in two periods of the year, spring and summer period of 100 days. His compound is given by the vaccine or pecorino mixture from a wide area along the territory of the brands that extends from Pesaro to Ascoli Piceno.
It is a spicy cheese, tangy and tasty with a hint of sulfur and nuances of thyme.
