Cacio Di Fossa is an interesting sheep's milk cheese hailing from Italy. Cacio di Fossa literally means, 'cheese of the pit'. The Italian tradition of burying cheese in the ground began as a way for the town's people to protect their pro every year during August hundreds are buried in 'fossas' which are sterilized, hay lined wholes in the ground. The cheeses are packed in and covered with sand, then buried so no air can reach them. Every November 16 th, on the holiday of Santa Caterina, the cheeses are 'harvested' and sold. Because of their seasonality, they can sometimes be troubling to find, but they are always worth it if you can get your hands on one. Cacio di Fossa cheese has an intense flavor and is excellent for snacking on or as part of a cheese platter. Fresh fruit and drizzles of honey are an excellent compliment. It also melts well and is a lovely addition to pasta and risotto dishes.