Chef at 17:04, 18 December 2012

2012-12-18T17:04:29Z

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|title=Ravaggiolo Romagnolo cheese suppliers, pictures, product info
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|description=Ravaggiolo Romagnolo is produced with pasteurised ewes' milk with the addition of milk enzymes
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[[Image:Ravaggiolo Romagnolo cheese.jpg|thumb|300px|right|Ravaggiolo Romagnolo cheese]]

Ravaggiolo Romagnolo is produced with [[Pasteurised|pasteurised]] [[Ewes' milk|ewes' milk]] with the addition of [[Milk|milk]] enzymes. To make it you add [[Rennet|rennet]] to milk, allow to coagulate and leave for a short time. Then, without breaking the [[Curd|curd]], it is drained on mats or in baskets of wicker or plastic or between the leaves of ferns, [[Figs|figs]] or [[Cabbages|cabbages]]. It is eaten fresh, within a few days of production. It is made from October until March in Emilia-Romagna.

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Emilia-Romagna cheeses]]

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Ravaggiolo Romagnolo cheese - Revision history

Chef at 17:04, 18 December 2012