Formaggi

Ravaggiolo

Ravaggiolo

MILK:
100% Sheep Milk
TIPOLOGY:
Fresh cheese
CERTIFICATE OF QUALITY:
Organic
AGEING:
minimum 1 day WEIGHT: 200 gr
DIMENSION:
10 x 7,5 cm – cone shape
PRODUCTION:
All year long

Processing characteristics

The Parrina’s Ravaggiolo, only produced from sheep's milk, is the most precious flower of processed milk. Collected for surfacing during the curdling of lactic mass, is produced without breaking the curd. It is not always easy to find it because it’s a cheese which, because of its freshness, decays in a short time. In other areas of central Italy is also called "raveggiolo" or "raviggiolo."

Visual inspection:

White and smooth surface. It has a white body moist and soft, tending to be creamy.

Olfactory

The smell is very delicate with a hint of lactic smell.

Taste

Soft texture with a delicate taste. It is very fresh in the mouth during the tasting.

Matching

It’s perfect if served with fresh herbs and vegetables, accompanied by a glass of white wine Parrina Poggio della Fata I.G.T. Excellent to make desserts and quiches, because its salt content is very low.

Optimal conservation

The cheese should be kept in ventilated refrigerator at 4°C.

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