Raviggiolo della Romagna is a fresh raw cow’s milk cheese with a soft white paste.
Raviggiolo has a place in the filled-pasta tradition recorded by Pellegrino Artusi.
Emilia-Romagna’s product profile notes Artusi’s use of cacio raviggiolo in cappelletti all’uso di Romagna and tortelli. The cheese is tender and white, with a delicate, slightly buttery taste. Its familiar fern-lined presentation belongs to the region’s account of the cheese.
The regional description specifies calf rennet and lifting the set curd without breaking it, followed by surface salting and drainage.
Choose raviggiolo for its soft white paste and delicate flavor. The regional profile describes a usually circular cheese commonly presented on fern sprigs. Check the milk information on the label: the profile describes the current cow’s-milk product and distinguishes an older mixed-goat’s-milk tradition.
The regional profile notes that Artusi includes cacio raviggiolo in cappelletti all’uso di Romagna and tortelli.
No. The regional description identifies a fresh cheese with soft white paste and a delicate, slightly buttery taste.
Fern sprigs are part of its usual presentation in the regional profile, which also describes fern-lined cheesemaking baskets.
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