Ragusano DOP

In Sicily, the cheese traditionally takes the form of parallelepido: to be the DOP Ragusano needs to be made ​​with milk from cows Modicana (which has become rather rare and almost extinct) fed with grass or hay, or, in the case where milk comes from cows of other breeds, took the name of "Cosacavaddu rausanu." The pastures of origin are those Ibleo poor but characterized by a great variety of wild flowers and herbs. Cheese, of Serbia, is tied to a rope in pairs, to allow air forms in the best way possible, and hung from a beam as with the cheese round. During maturation, the wheels are greased with oil mixed with vinegar. For the size of its forms processing requires great dexterity on the part of the cheese using traditional tools and techniques.

Organoleptic characteristics

Aspect and texture
Hard paste, very compact, more or less intense straw color, with small holes elongated
fruity, dry, spicy
Serving suggestions
Bodied red wines and aged, dark beers. Mustard white watermelon, orange blossom honey. Bread baked in a wood oven

Technical characteristics

cow's milk, whole, raw
Production method
spun paste
in brine
90 days minimum
Production period
all over the year
40% Mgss
10 to 16 kg
l 15-18 cm x43-53 cm, h 15-18 cm
dairy farmers of the province of Ragusa
Whole cheese code
Cutted cheese code

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