Fiemmaz de Foss
Fiemmaz de Foss #1
What do Val di Fiemme and Mondaino have in common? The culprit is the De Desmontegada de le Caore (descent of the goats), of 2011, the beginning of a cultural exchange between these two lands, which gave rise to the “pit aged cheese of the Dolomites” . The twinning combines the fragrant milk of alpine pastures and the cheese-making tradition of Fiemme with the technique of Romagna cheese ripening in a pit (fossa). The three cheeses are the foss de Caprino of Cavalese (the first Italian goats cheese to be aged in a pit), the Casàt of Valfloriana and the Dolomiti Predazzo, all very tasty, low-fat cheeses.
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