The House of Fossa Cheese was founded in 2000.
“Even in ancient times, Sogliano was a rural village of considerable importance, so much so that it was named as the “granary of the neighboring Republic of San Marino“. This justifies the presence of so many pits dug in the tuff and deputed to the collection of grains.

Fossa di Sogliano was born from the need to preserve for a long time the cheeses made from the abundant spring milk. From the nearby countryside, in mid-August, farmers would arrive with cheeses that had already been aged for a couple of months and underwent the fermentation process over the next 90 days. In mid-November, on the feast of St. Catherine of Alexandria, which marked the beginning of winter (” for Santa Caterina o neva o brena“), the owners would return to take back their precious bags.

The House of Fossa Cheese makes a valuable contribution by using cheese from organic or premium dairy farms. This brings to life a delicious treasure that is now appreciated all over the world.

Its unique and unrepeatable quality is achieved by combining a well-selected product, time, experience and love for one’s land.”