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.
In the valleys of Montone, Rabbi, Bidente and Savio, in the province of Forlì, a few cheesemakers still make raw-milk Raviggiolo, but it is hard to find because of its short shelf life. The Presidium was founded to safeguard the artisanal production of the cheese, still practiced by three producers, and to distinguish it from the Tuscan cheese of the same name made from sheep’s milk.
Tuscan-Romagnol Apennines Municipalities, Forlì-Cesena Province
The production period of Raviggiolo cheese stands between October and March. It’s a fresh, delicate cheese, that must be eaten in 3/4 days.
Roberto Boscherini, Santa Sofia (FC), via Forese Trapoggio 194, tel. 0543 971143, +39 338 5625226
Boschetto di Stefano Cucchi, Premilcuore (FC), podere Boschetto 44, tel. +39 0543 956549 / +39 339 8328061,