Tasting the “Formaggio di Fossa” of Mondaino
Itinerary: Cattolica, San Giovanni in Marignano, Santa Maria del Monte, Saludecio, Mondaino, Montegridolfo, Tavullia, Santa Maria in Pietrafitta, San Giovanni in Marignano, Cattolica
A racing bike tour to discover the Formaggio di Fossa of Mondaino. After a flat start from the centre of Cattolica, the route becomes more demanding on the stretch of road which climbs up to the town of Mondaino. Here you will have to face a climb of about 10 km with gradients often greater than 10%. Don’t worry, the typical local Formaggio di Fossa cheese and – why not – a good glass of Sangiovese di Romagna wine will be waiting for you. At the Mulino della Porta di Sotto you can take advantage of guided tastings to enjoy a piece of Romagna history not to be missed. Returning to Cattolica you will cross San Giovanni in Marignano, the “granary of the Malatesta family” of medieval times and the gateway to the beaches.
The “formaggio di Fossa” of Mondaino
The formaggio di Fossa of Mondaino cheese is produced following three basic rules: use of sheep’s milk obtained in spring, ripening between May and August, and placing in pits from August to November. This last phase coincides with that of fermentation and is the phase from which the cheese takes its name: in August the cheeses are in fact laid down in tuff pits (fosse) and remain there until November before being enjoyed. The result is a cheese with a low fat content and which is easily digestible.