Ragusano DOP

In Sicily, caciocavallo traditionally takes the shape of a parallelepiped.
To be Ragusano DOP, it must be produced with milk from Modicana cows, now rare and almost extinct, fed on grass or hay.
Otherwise, if the milk comes from cows of other breeds, it takes the name “Cosacavaddu Rausanu”.
The pastures they come from are those of the Iblean plateau, poor but characterised by a great variety of spontaneous flora and aromatic herbs.
This cheese is stored in pairs on a string to allow the forms to air out as best as possible, and hung from a beam, as is done with round caciocavallo.
During the maturing process, the cheeses are greased with oil mixed with vinegar.
Due to the size of the cheeses, their production requires great manual skill on the part of the cheesemaker, who uses traditional techniques and tools.
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