Brisighella Raviggiolo

Raviggiolo is a fresh, white cheese, produced from the curdling of fresh Italian milk from Emilia Romagna, typical in the territory of Romagna. A cheese coming from the Tuscan-Emilian Apennines, traditionally produced in the cold months from November to March in order to interrupt the fermenting process, which makes it fresh, solid, but still creamy. Milk-white in colour, it is characterised by its sweet, delicate flavour.
An excellent alternative to ricotta for making fillings for fresh pasta, quiches or desserts.

Ingredients:
Fresh pasteurised MILK, Cervia natural sea salt, live lactic cultures, rennet.

1.8 kg approx.