More information
No additional information to note.

Curiosities
Cheese of pit - One of the production processes finest regards the cheese of pit, seasoned precisely, for several months in pits dug in the ground or in deep caves at a constant temperature, which retain all the flavour. They are one of the most respected and well-known local products and belong to a tradition which, however, requires considerable attention today and incentives to pass down intact success. In Montefeltro, is produced from ancient times and has won the tastes of the international market: Ambra di Talamello, the historical town of production is precisely, Talamello, by tradition, in August, is buried and then goes back to light in the early months of November. It is a mixed cheese of sheep's milk and cow's or goat, from mixed breeds which are feed in extensive natural grazing, integrated with animal feeds. It is aged for about three months in so-called "pits", this tradition is started again 20 years ago. The pits of sandstone in which it is kept the cheese are few and well-maintained, scattered in a restricted area in the municipalities of Talamello and Sant'Agata Feltria. These are cleaned and dried in Summer with a bonfire of straw and twigs then, after arranging a container for the liquid at the bottom, the walls are covered with a frame made of wooden and reeds, covered with straw. Once filled, the pits are closed with boards and plaster, to await the reopening of November, when finally the cheese has purchased all its special features. One of the features of this product is the irregularity of shape, due to aging. The colour can be between straw yellow and amber.