<p>
	Typical fresh cheese of Romagna differs from the preceding by a different preparation but especially for a seasoning that can reach up to 30 days. The shape and &#39;cylindrical weight from 0.2 to 2 kg., With barely visible crust of white or pale yellow color. Pasta and &#39;soft white, with milk fermentation flavor. The casatella name seems to indicate the origin of this homemade cheese traditionally made at home by the rural families. Many scholars consider it a descendant of raviggiolo.</p>
