Raviggiolo dell'Appennino Tosco Romagnolo
Tuscan-Romagnol Apennines Raviggiolo
A rare raw-milk cow's cheese of a few valleys in the Romagnol Apennines, named in Renaissance documents and, nearer our time, by Pellegrino Artusi, who puts cacio raviggiolo in his Romagna cappelletti. White and soft, faintly buttery, very delicate, nearly sweet. The rounds are 20 to 25 cm across and 2 to 4 thick, and are traditionally set down on fronds of male fern.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Tosco-Romagnolo Apennine comuni, Forlì-Cesena province
How it is made
The curd is never cut, only drained and salted on the surface, which is what leaves the texture. Made October to March and eaten fresh, within three or four days.