P.D.O. Ragusano

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.

On 30th October 1955 the cheese was first recognised as a typical product under Presidential Decree No. 1269, subsequently accorded the Designation of Origin and finally, with the advent of EU Regulation No. 1263 of 1st July 1996, was awarded the Protected Origin Designation (POD).
The official recognition foresees the designation “Ragusano” but loses the historical designation “Caciocavallo”.

Range P.D.O. Cheeses
Product Ragusano
Area of production Province of Ragusa, areas of Noto, Palazzolo Acreide and Rosolini in the Province of Siracuse
Category Stringy-textured cheese
Ingredients Raw whole cow’s milk, salt, lamb or goat rennet
Shape Sectioned, Soft-cornered cube shape
Flavour Pleasantly spicy and long-lasting
Paste Straw-coloured, compact and slightly holed
Rind Thin, smooth, golden-coloured
Ageing 180/365  days
Shelf life 210 days
Package ean code 98025175001152
Sale unit Loose wheel
Size kg. 13
Type of package Cardboard box
Pieces x package 1
Cartons per pallet 40
Storage temperature + 4/6° C
Transport temperature + 4/6° C
Nutrition facts x 100gr
Calories Kcal/KJ 374/1548
Protein g 28,4
Carbohydrate g 2,52
Fat g 30,10
Calcium mg 772