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Cheese from Italy, Toscana
A very fresh cheese of raw whole sheep milk, set with a natural coagulant at 38 °C in about 40 minutes. The curd is not cut; it is ladled whole onto leaves or rush mats and into small cone-shaped baskets, then lightly salted 6–7 hours later. It is a rennet-set cheese eaten within a few days.
| Raw whole sheep milk | Mostly from Massese sheep kept on pasture or semi-wild[pat-sheet][onaf-sheet] |
| Natural coagulant | Fig latex or dried lamb stomach in the regional sheet; liquid calf rennet or fig coagulant in the ONAF sheet[pat-sheet][onaf-sheet] |
| Fine sea salt | A light dry salting[onaf-sheet] |
Total time across the recorded steps: 6.7 h – 7.7 h
What changes: Raw whole sheep milk is warmed in the vat to 38 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A very fresh cheese of raw whole sheep milk, set with a natural coagulant at 38 °C in about 40 minutes. The curd is not cut; it is ladled whole onto leaves or rush mats and into small cone-shaped baskets, then lightly salted 6–7 hours later. It is a rennet-set cheese eaten within a few days. Made in 5 steps over 6.7 h – 7.7 h. The longest step, salt lightly, takes 6–7 h (Regione Toscana / ARSIA).
| Main step | 6–7 hReported[pat-sheet][onaf-sheet] | Salt lightly |
|---|---|---|
| Temperature | 38 °CReported[pat-sheet][onaf-sheet] | Warm the raw milk |
The curd is never cut; it is ladled whole onto leaves or mats, so the cheese stays very wet and creamy. It is set with fig latex or dried lamb stomach (the ONAF sheet also names liquid calf rennet) and eaten within days.
The cheese is made from raw milk and not ripened, so it is kept at 4 °C and eaten within 4–5 days. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the name may come from Raggiolo in the Pratomagno. It gives 1515 as the date of the first document for raviggiolo in general, when the magistrate of Bibbiena brought Pope Leo X cheeses in a basket lined with ferns. In the 1800s Pellegrino Artusi recommended raviggiolo as a filling for first courses. About 20 producers in the Pistoia mountains form a Slow Food presidium.
