Once the Raviggiolo cheese its characteristic white and tender, buttery, was prepared by the peasants just after milking the cows. This fresh cheese, typical of the Tuscan Romagna, is obtained by curdling raw cow milk.
Fresh milk is done curdle; the curd is then preserved and then deposited on a bed of ferns, where is salted and allowed to stand for 12 hours. Spent this time, the cheese is turned, salted again and left it on for 12 more hours. After 24 hours of processing, you can enjoy all the goodness of this cheese, tender texture, delicate flavor and low in salt, which goes perfectly with a good light wine.
The name Raviggiolo refers probably to the name of the country of Raggiolo, the Pratomagno, known for florida dairy production. His fame is ancient: the first historical recall to 1515, when it was donated to Pope Leo X wrapped in leaves of ferns, that were intended to drain the excess fluid and hold the cheese. The ferns are still are used during its production and can be replaced with cabbage leaves or cool.