The Ragusano is a stringy-textured cheese, produced with raw whole cow’s milk, coming from cows that feed aromatic forages on the Iblei Mountains.  The cheese is nowadays  still homemade by little family dairy included in the farm where cows are reared.

Historically, the Ragusano cheese was called Caciocavallo Ragusano and derived its name both from the area of provenance, Ragusa, as well as the drying process “a cavalcioni” (in local dialect, “a cavaddu”), which means “astride” - reflecting the way the cheeses were tied together and hung over a plank of wood to dry.