DESCRIPTION Ragusano is an Italian DOP cheese (Protected Designation of Origin), and one of the oldest and most famous cheeses of Sicily. It is a stretched curd cheese made 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. For the product to be certified DOP, its production and subsequent aging must follow precise regulations. Immediately after the production process, the cheese is placed in characteristic wooden equipment (in Sicilian "mastredde") that gives the product its particular parallelepiped shape. During this process, the form is fitted with bands that hot-stamp the word "ragusano" on two sides, and a casein matrix, which will be used for product traceability. After resting for a short period in the "mastredda," the product is placed in brine, containers that contain water and salt where the cheese acquires its particular flavor. The aging process is also very particular, which all producers must follow scrupulously. Aging takes place in ventilated environments, with a temperature of 14-16°C. Here, pairs of cheeses are tied with rope and hung from wooden beams, ensuring perfect aeration of the entire surface of the form. For the product intended for prolonged aging, capping with extra virgin olive oil is provided. At 90 days from production, if the cheese possesses all the necessary characteristics, it will be hot-branded with the words "Ragusano Dop" at the ends. INGREDIENTS: Cow's milk, salt, lamb rennet paste FORMAT: All cheeses are subject to weight variation of 50 g more or less. The sale price we have indicated has been calculated on the lower side, so the price the customer will pay will still be based on the lower average weight of the product.
Price VAT included
DESCRIPTION Ragusano is an Italian DOP cheese (Protected Designation of Origin), and one of the oldest and most famous cheeses of Sicily. It is a stretched curd cheese made 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. For the product to be certified DOP, its production and subsequent aging must follow precise regulations. Immediately after the production process, the cheese is placed in characteristic wooden equipment (in Sicilian "mastredde") that gives the product its particular parallelepiped shape. During this process, the form is fitted with bands that hot-stamp the word "ragusano" on two sides, and a casein matrix, which will be used for product traceability. After resting for a short period in the "mastredda," the product is placed in brine, containers that contain water and salt where the cheese acquires its particular flavor. The aging process is also very particular, which all producers must follow scrupulously. Aging takes place in ventilated environments, with a temperature of 14-16°C. Here, pairs of cheeses are tied with rope and hung from wooden beams, ensuring perfect aeration of the entire surface of the form. For the product intended for prolonged aging, capping with extra virgin olive oil is provided. At 90 days from production, if the cheese possesses all the necessary characteristics, it will be hot-branded with the words "Ragusano Dop" at the ends. INGREDIENTS: Cow's milk, salt, lamb rennet paste FORMAT: All cheeses are subject to weight variation of 50 g more or less. The sale price we have indicated has been calculated on the lower side, so the price the customer will pay will still be based on the lower average weight of the product.
