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Caciocavallo Ragusano DOP 1.5 kg

Caciocavallo Ragusano DOP 1.5 kg

Caciocavallo Ragusano is a cheese made from cow's milk, and it is one of the most typical cheeses in Ragusa and its surroundings. Originally, Caciocavallo Ragusano was aged by hanging it over a beam, but today this cheese is aged in typical containers that give it a bar shape. Caciocavallo Ragusano has a straw-yellow color, is a white stretched curd cheese, and is also used in many local recipes. It has a pleasant and sweet taste, with a pronounced milk aroma, and as it ages, Caciocavallo Ragusano tends to become spicy. Pairings: We recommend enjoying Caciocavallo Ragusano DOP in its pure form, also excellent as an ingredient in typical dishes. If aged, it is also great grated. Recommended wine: Nerello Mascalese. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The production process of Ragusano DOP follows an ancient tradition. To make this cheese, the milk from one or more milkings is allowed to coagulate. The curd is then cut into small pieces using the "iaruozzu," a wooden rod ending with a disc, and is pressed to promote sponging. The curd treated with ricotta liquid or water at 80°C is then covered to prevent sudden temperature drops and left to rest for 85 minutes. Drying occurs by placing the curd in "vasceddi," small baskets from which the whey is drained. Subsequently, a second cooking is carried out, also at 80°C, and the curd is left to rest. After fermentation, the dense paste is cut into slices and placed in a sieve where it is treated with hot water to make it stretch for no more than eight minutes. The cheese is aged in special molds that characterize its shape in dry cells at controlled temperature and humidity. Aging: 23 Other: Average nutritional values per 100 g of product Energy: kJ 1583/kcal 382; Fat 32 g, of which saturated 22 g; Carbohydrates 0.5 g, of which sugars 0.5 g; Protein 23 g; Salt 4 g
€ 50.98

Description

Caciocavallo Ragusano is a cheese made from cow's milk, and it is one of the most typical cheeses in Ragusa and its surroundings. Originally, Caciocavallo Ragusano was aged by hanging it over a beam, but today this cheese is aged in typical containers that give it a bar shape. Caciocavallo Ragusano has a straw-yellow color, is a white stretched curd cheese, and is also used in many local recipes. It has a pleasant and sweet taste, with a pronounced milk aroma, and as it ages, Caciocavallo Ragusano tends to become spicy. Pairings: We recommend enjoying Caciocavallo Ragusano DOP in its pure form, also excellent as an ingredient in typical dishes. If aged, it is also great grated. Recommended wine: Nerello Mascalese. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The production process of Ragusano DOP follows an ancient tradition. To make this cheese, the milk from one or more milkings is allowed to coagulate. The curd is then cut into small pieces using the "iaruozzu," a wooden rod ending with a disc, and is pressed to promote sponging. The curd treated with ricotta liquid or water at 80°C is then covered to prevent sudden temperature drops and left to rest for 85 minutes. Drying occurs by placing the curd in "vasceddi," small baskets from which the whey is drained. Subsequently, a second cooking is carried out, also at 80°C, and the curd is left to rest. After fermentation, the dense paste is cut into slices and placed in a sieve where it is treated with hot water to make it stretch for no more than eight minutes. The cheese is aged in special molds that characterize its shape in dry cells at controlled temperature and humidity. Aging: 23 Other: Average nutritional values per 100 g of product Energy: kJ 1583/kcal 382; Fat 32 g, of which saturated 22 g; Carbohydrates 0.5 g, of which sugars 0.5 g; Protein 23 g; Salt 4 g