[4] In November 2009, fossa received denominazione di origine protetta (DOP) status.

[2] According to legend, the cheese was found by historical chance:[5] it would be buried in tufa to protect it from raids,[1][2] such as from Saracens or during the First Italian War.

[1][5] In these pits, the cheese would mature with other foods in a space characterised by a lack of air, enabling anaerobic fermentation.

[2][6][3] Traditionally, fossa would be buried in mid-to-late August and unearthed on Saint Catherine's Day (25 November),[1][2] when it was said to be "resurrected".

[4] The cheesemaking pits were also used as secret storerooms, hiding places for outlaws, and stockpile shelters to stabilise prices.

[4] From the early 1980s, the cheese was popularised by Antonio Monti, mayor of Talamello, who came from Sogliano al Rubicone.

[4] In November 2009, fossa received denominazione di origine protetta (DOP) status.

[1][2] The walls are then covered with dry straw,[2][4] supported by reeds,[10] and wooden planks are placed at the bottom of the pit.

[2][4] The cheese matures for between 80 and 100 days,[10] during which time it softens and loses some of its lactose,[4][3] water, and fat,[8] leading to its distinctive sharp flavour.

[3] In Perticara [it], a frazione (hamlet) of Novafeltria, the cheese is unearthed on Saint Martin's Day (11 November).

[2] As the name implies, Ambra's colour extends to amber or light gold,[11][12] and its taste has scents of mushroom and steamed chestnut.