White, smooth and creamy, Raviggiolo is a soft cream cheese with no outer layer.

To make Raviggiolo, warmed milk is first coagulated with rennet, then drained in little perforated containers, or reed baskets.


Originally, Raviggiolo was produced in the fall when the cattle herds returned from alpine pastures. Nowadays, it is produced throughout Italy. Like many of its fresh cheese cousins, such as Crecenza and Stracchino, Raviggiolo is a smart and practical way of dealing with superfluous fresh milk, which might otherwise be wasted.


This product owes its uniqueness to the tradition of its processing technique and the use of local ingredients. In past centuries, it was considered a delicacy, and was never missing on sumptuously laid tables.