Paolo_Marracchi_gastronomia01Br
tortelli02
DSC_6625
marta mostra 2012 -01
PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
Stefano_Aramini_gastronomia01
crostini8
PATATE
tortelli01
MUGELLO_Marco_Lorini_01
PATATE
DSC_6625
PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
tortelli02
Paolo_Marracchi_gastronomia01Br
tortelli01
marta mostra 2012 -01
MUGELLO_Marco_Lorini_01
crostini8
Stefano_Aramini_gastronomia01

The raviggiolo cheeseThe raviggiolo cheese

CHEESE   

Cheese made from cow's milk: raveggiolo, but not only

Among the typical cheese made in Mugello from cow's milk we find  Raviggiolo.

In the past years Mugello has expanded its production of excellent cow-milk cheeses: among the most ancient local cheeses we find ricotta, mozzarella, as well as scamorza, and various cheeses with herbs etc.

 

The characteristics

“Raviggiolo di latte vaccino del Mugello” (Raveggiolo cow-milk of Mugello) is the name that the Tuscan Region has given to this cheese, which is listed in the Prodotti Agroalimentari Tradizionali della Toscana (Traditional Tuscan Foods). This fresh cheese is made from cow’s milk. It is a sort of cheese spread, has no crust, and comes in 1 kilo pieces. It is white, slightly acidic leaning towards mild, and smells characteristically of milk. The product comes wrapped in parchment paper and/or thermosealed containers. It is produced all year round.

The history

The product’s traditional quality is linked to the characteristics of the milk it is made from and, therefore, to the Tosco-Romagnolo Apennines territory where the cows are reared, and to the particular production method , which has been passed down through the ages. This cheese is very much appreciated for its particular flavour, and has spread throughout the region. Raviggiolo is eaten fresh – sometimes it is prepared with extra-virgin olive oil, salt and pepper. Locally, it is used to make ravioli and sweets.

How and where it is produced

Thermophilic milk enzymes, salt and natural liquid rennet (from figs or dried lambs belly) are added. Once the milk has coagulated, the curds are broken down manually, placed directly in containers and put into cold rooms at a temperature of 4° C. The cheese is put on the market the same day, or the next morning.
It is produced throughout Mugello and especially in the town of Palazzuolo sul Senio.

Mugello in pills

Discover Mugello in your next holiday in Tuscany, suggestions for spending 1, 3 or 5 days in Mugello

 

       

Mugello guide books


You can ask for the guide books through a form or via e-mail. Discover Mugello in your next holiday in Tuscany!

 

Find us on facebook