Spent few days in Emilia Romagna, around Rimini area not to have some sunny days walking on the beach but looking for food specialties to test and to organise some shooting, if possible.
Since many years I am interested to understand and to know more about the Formaggio di Fossa (Fossa Cheese) produced in Sogliano and because of this I was to visit the World Champion (2022) artisan producing this kind of cheese still following the full original method.
Three international awards for many cheeses produced in Sogliano. The 34th edition of the World Cheese Awards held in Newport, Wales, a prestigious international competition that brings together the best of dairy products and announces the best cheeses in the world as winners, has just ended.
The Fosse led by Marino Brandinelli, with the help of his son Silvano and other expert collaborators, have been aging selected cheeses for years and left to “rest” in the ancient Malatesta pits within the ancient walls of the castle of Sogliano. The focus is always on the quality of the products and once again this year it confirms itself as one of the most appreciated producers in the world with the 3 medals at the World Cheese Award 2022.
If you are around that area, go to visit this place; this worth all the time spent there…..
Vinicio Tassani
reportage, portrate, bookcell.: +39.380.3158202
info@viniciotassani.it
