The Raviggiolo is a fresh cheese, typical of the Appennino Tosco Romagnolo, produced with local cow and/or goat milk. In the farming tradition, Raviggiolo cheese was produced during winter. The etymology traces the name back to the Renaissance. According to some, the dialect word “Ravgiòl” means bran to re-winnow; the Raviggiolo of Caseificio Pascoli weighs about 1,300 grams, is porcelain white, has a sweet taste and has to be eaten fresh.
Pellegrino Artusi fits this cheese in the dough of the famous “cappelletti all’uso di Romagna“. (cappelletti Romagna style).
Shelf life 11 days if vacuum.
To be stored in a refrigerator at 4 degrees.