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fresh cheese

Also spelled raveggiolo or ravaggiolo, this soft white cheese made in central Italy is one of the oldest in the country; unlike most cheeses, the curd isn't cut, but is simply left to drain on fern or fig leaves. It's often consumed fresh with olive oil and black pepper, or used to fill cappelletti.

Two kinds are in the Ark of Taste: the raviggiolo dell'Apennino tosco-romagnolo, produced in both Tuscany and Emila Romagna, and Tuscany's cone-shaped sheep's milk raviggiolo di pecora.

Text © Dana Facaros and Michael Pauls

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