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.
The raviggiolo is produced from October to March and it can be consumed exclusively fresh within 3 or 4 days from productionBack to the archive >
Tuscan-Romagnol Apennines Municipalities, Forlì-Cesena Province
Presidium supported by
Foreste Casentinesi, Monte Falterona and Campigna National Parks, Emilia-Romagna Region
di Lorenzo Cucchi
Podere Boschetto, 44
Tel.+39 339 8328061
di Denise Drei
Forese Trapoggio, 194
Santa Sofia (Fc)
Tel.+39 388 3497235
tel. +39 347 3497668