The "formaggio di fossa" - trench cheese unites two antique traditions: from Tuscany and Romagna: it is produced between Faenza and Forlì, having the cheese season inside natural caves well dug into the tuff. The cheese takes on a particular intense and fragrant taste. The medieval trenches are dug in the tuff, have a two-metre base and are three metres high. The farmers bring their cheese to the owners of the trenches in the second half of August and at the start of September they are put out to season. They use a complicated and difficult method known by only a few specialised workers. The trenches are opened in November and the cheese has acquired an inimitable taste.