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Fossa cheese is a unique dairy product, the result of an ancient tradition rooted in the Middle Ages. Its distinctiveness lies in its underground aging, inside sandstone pits, a method that originated to preserve cheese and has now become a true gastronomic excellence. This book explores the history and evolution of pit cheese, from its peasant origins to its modern rediscovery, analyzing its production techniques and impact on the territory.Through a journey between science and tradition, the stages of processing, the factors that influence aroma and texture, and the organoleptic characteristics that make it unmistakable are explained. A special focus is devoted to the link with local culture, regulatory aspects and its enhancement in today's market. A work designed for food and wine enthusiasts, producers and scholars who wish to learn more about the history and value of this extraordinary cheese.