Raviggiolo cheese from the Mugello
A delicious soft cheese from the mountains between Tuscany and Emilia-Romagna
Production process
The pasteurised milk is inoculated with lactic enzymes, salted and combined with rennet which promotes coagulation. This is followed by the manual breading of the curd and the insertion of specific circular stamps, which are then placed in cold storage at a temperature of about 4 degrees: the blocks can be sold the same day, or later the following day.
The pasteurised milk is inoculated with lactic enzymes, salted and combined with rennet which promotes coagulation. This is followed by the manual breading of the curd and the insertion of specific circular stamps, which are then placed in cold storage at a temperature of about 4 degrees: the blocks can be sold the same day, or later the following day.
Gastronomy
Much loved outside the region, the Raviggiolo is always a splendid base for the preparation of sweets and as the filling for classic ravioli “alla mugellana”. It is also appreciated naturally or served with a drizzle of Tuscan extra virgin olive oil, perhaps as a tasty first course.
Much loved outside the region, the Raviggiolo is always a splendid base for the preparation of sweets and as the filling for classic ravioli “alla mugellana”. It is also appreciated naturally or served with a drizzle of Tuscan extra virgin olive oil, perhaps as a tasty first course.
