Ragusano
Ragusano (historically Caciocavallo Ragusano ) is an Italian raw milk cheese with DOP status that is produced using the Filata process.
The Raguso comes in the form of a square. The blocks have a weight of approx. 10 - 16 kg. The rind is thin and, when the cheese is young, is golden in color. It turns brown with age. As a young cheese it is soft, from the age of six months it becomes hard. The taste is sweet and mild as a young cheese and becomes stronger and spicier with age.
Ragusano is a product of Sicilian cuisine . Production areas are the Free Municipal Consortium Ragusa and the municipalities of Noto , Palazzolo Acreide and Rosolini in the Free Municipal Consortium of Syracuse . The cheese is made from cow's milk and fermented with lamb or goat rennet. The resulting cheese curd is processed further with hot water. After the cheese has been stored in hot water for a day, it is pressed into cheese molds.
Web links
- Information page of the Ragusano. Archived from the original on February 1, 2014 ; accessed on March 18, 2018 .