Ragusano is an Italian DOP cheese (Protected Designation of Origin), and one of the oldest and most famous cheeses in Sicily. It is a stretched curd cheese that is produced exclusively with cow’s milk, in the entire territory of the Province of Ragusa, and in the municipalities of: Noto, Palazzolo Acreide and Rosolini in the Province of Syracuse. In order for the product to be certified PDO, its production and subsequently its maturing must follow precise disciplinary rules. Immediately after the production process, the cheese will be placed in characteristic wooden equipment (in Sicilian “mastredde”) which will give the product its particular parallelepiped shape. During this process, molds are placed on the mold, which will hot-engrave the word “ragusano” on two sides, and a casein matrix, which will be used for the traceability of the product. After resting for a short period in the “mastredda”, the product will be dropped into brines, containers that contain water and salt where the cheese will acquire its particular flavor. The aging process is also very particular, which all producers must scrupulously follow. Seasoning takes place in ventilated rooms, with a temperature of 14-16 ° C. Here the pairs of cheeses are tied with ropes of rope and hung on the wooden beams, in such a way as to ensure perfect ventilation of the entire surface of the cheese. For the product destined to a prolonged seasoning, capping with extra virgin olive oil is foreseen. 90 days after production, if the cheese has all the necessary characteristics, it will be hot-marked with the words “Ragusano Dop” at the ends.
Ragusano D.O.P. Bio
Biological Ragusano is an Italian DOP cheese (Protected Designation of Origin), and one of the oldest and most famous cheeses in Sicily.
* weight may be subject to slight oscillation
24 months, 36 months, Matured, Semi-matured
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