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Recipes updated 2012-08-21 22:56:38.

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Raviggiolo Cheese

Category: kitchen - cheese

It's a very fresh cheese, similar (but not too much) to squaquerone, stracchino, crescenza.
It's tipical from italian tosco-romagnolo Appennines and montefeltro.
As it is prepared from raw milk it is easily perishable: that's why it is prepared generally in winter time.
The first certain document reporting Raviggiolo news is dated 1515 when a magistrate brought as a gift to Pope Leone X some raviggiolos in a basket covered with ferns.

Ingredients:
2 liters (4 pints) raw (non pasteurized) milk, the best would be to use just milked still warm milk
rennet (see note)
salt as needed (less than a tea spoon), optional

Preparation:
Put milk in a (rigorously steel) pot.
let it warm-up on fire melting sometime:
without a thermometer put the finger in it and when you feel milk warm (35-40°C), switch off fire.
Add rennet and melt (photo b).
Warm-up the internal part of the pot lid on fire for some few seconds.
Close the milk pot (still warm) with lid (must be sealed).
Cover well the pot and lid with some towels, tablecloths or a cover (to keep warm) (photo c and d) and leave to rest for 3 hours long.
After 3 hours milk is coagulated (the exact word is curdled) (photo e).
Without breaking curdles you now have to separate whey, by means of a holed ladle (photo f and g).
Eventually fill some holed smaller cans.
Add salt (do not exceed !!). Salt can be omitted, some family do not add it at all.
The cheese is ready ! ... But wait almost 24 hours long before eating.
In summer time keep it in refrigerator or a very cool cellar. Remember to store it in the holed cheese cans to let whey get separated or in a larger holed pot (photo g). Cheese must be eaten within 3-4 days from preparation because it is made starting from raw milk and produced in a familiar place.
NOTE:
Rennet can be bought in drugstore ot pharmacy. Rennet can be prepared from different sources and can be found as a liquid, in powder or as a dough.
Rennet has a big influence in cheese taste, we decisely prefer the natural calf one.
We used two different types: The microbic one coming from Mucor Mihei molds and another coming from calves abomasum.
Quantity and curdling time depends upon the rennet type, refer to enclosed instructions. The Mucor Mihei rennet we used requires 1 spoon for each milk liter (1 liter = 2 pints abt), the calves abomasum one requires 1 tea-spoon for 10 milk liters (20 pints).
At home it is possible to use lemon juice instead of rennet.
Technically speaking the most important parameter identifying rennet is the coagulant powder or rennet strength, i.e. the speed of milk coagulation, named IMCU. See Wikipedia for further details.

NOTE:
With whey, ricotta cheese or lattella can be prepared ...
NOTE:
To let rennet make a good curdle, the ambient temperature must not exceed 18-20 °C (64-68 °F). At higher temps curdle results with an insufficient agglomeration density !
NOTE:
To flavour Raviggiolo, it is common use to serround curdles with fig, cabbage or fern leaves.

	(photo a) Ingredients to make Raviggiolo Cheese
	(photo b) Adding rennet
	(photo c) Covering
	(photo d) Keep covered to hold temperature
	(photo e) After 3 hours milk Curdled
	(photo f) Whey from curdles separation
	(photo g) leave drain (24 hours long)
	(photo h) Cheese is ready.

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