Ragusano cheese

Ragusano ( historically Caciocavallo Ragusano ) is an Italian raw milk cheese with PDO status, which is produced by the Filata process.

The Raguso comes in rectangular shape in trade. The cuboid have a weight of about 10-16 kg. The bark is thin and when the cheese is young, a golden color. With age, it turns brown. As a young cheese is soft, from the age of six months, he will be tough. The taste is sweet as a young cheese and mild and is strong and spicy throughout the ages.

The Ragusano is a product of Sicilian cuisine. Production areas are the province of Ragusa and the communities Noto, Palazzolo Acreide and rosolini in the province of Syracuse. The cheese is made from cow's milk and fermented with lamb or goat rennet. The resulting curd is processed with hot water. Once the cheese has stored for one day in the hot water, it is pressed into cheese molds.