Tuscan-Romagnol Apennines Raviggiolo

This rare cheese, made in certain valleys in the Romagnol Apennines from raw cow’s milk and rennet, has centuries of history. Mentioned in documents dating back to the Renaissance, more recently Pellegrino Artusi listed “cacio raviggiolo” among the ingredients for Romagna style cappelletti.
During production, the curd is not broken, only drained and salted on the surface. This gives the finished cheese a slightly buttery texture. White and soft, it has a very delicate, almost sweet flavor. The circular cheeses are between 20 and 25 centimeters in diameter and 2 to 4 centimeters thick, and are traditionally laid on branches of male fern.

Season

The raviggiolo is produced from October to March and it can be consumed exclusively fresh within 3 or 4 days from production