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Cheese from Italy, Toscana
A pudding-soft sheep-milk curd from the Crete Senesi, drained in small bowls. Whole milk is warmed to about 38 °C and set with powdered dried lamb stomach or fig latex; as soon as it sets, the uncut curd is ladled into small perforated bowls to drain. It is chilled overnight and eaten within days.
| Whole sheep milk, mostly from Sarda sheep | [pat-sheet][onaf-sheet] |
| Powdered natural rennet (dried lamb stomach) or fig latex | [pat-sheet][onaf-sheet] |
| Lactic culture (only when the milk is pasteurised) | [onaf-sheet] |
| Salt (only if the buyer asks) | [onaf-sheet] |
| Starter | lactic culture, added when the milk is pasteurised |
What changes: Sheep milk warmed to about 38 °C gets powdered lamb rennet or fig latex
The traditional vat was tinned copper, which spreads the heat evenly.
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 pudding-soft sheep-milk curd from the Crete Senesi, drained in small bowls. Whole milk is warmed to about 38 °C and set with powdered dried lamb stomach or fig latex; as soon as it sets, the uncut curd is ladled into small perforated bowls to drain. It is chilled overnight and eaten within days.
| Temperature | 38 °CReported[pat-sheet][onaf-sheet] | Warm the milk and add rennet |
|---|
The curd is never cut; it is ladled whole into small bowls as soon as it sets, so it keeps a soft pudding texture. ONAF calls the cheese made in May and June, on fresh spring grass, the most interesting.
Raw-milk raviggiolo should be eaten within 4–5 days and kept at 4–5 °C (ONAF). It is a fresh, unripened cheese. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made from raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The regional sheet credits its character to an unchanged traditional method and local sheep milk. Rising demand for sheep cheeses has led its dairies to update their rooms.
