Ragusano DOP

Cheese

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Ragusano DOP is one of the oldest Sicilian cheeses, produced in the provinces of Ragusa and Syracuse. There is evidence of the presence of Ragusano in Sicilian history starting as early as 1500: the flourishing trade of this product was subject to a reduction in duties in 1515. It is also called caciocavallo because it was once put to dry astride a plank. It is a semi-hard stretched curd cheese, made with cow's milk only. Ragusano DOP has a very pleasant, aromatic and sweet taste when the cheese is young, which becomes more and more spicy as the aging period is extended. Ragusano DOP is widely used in the preparation of typical dishes of Sicilian gastronomy.