Recognized typical to the D.P.R. 1269 30/10/1995 the cheese RAGUSANO D.O.P. is a stringy cheese produced according traditional techniques using ancient wooden tools. The bred milk cow's races, are Modicana and Italian Frisona. Their diet, is based above all on wild bent grass of Ibleo upland that gives to the milk the characteristic odours and taste of the territory of production. The same tastes are on the Ragusano PDO, a historical/typical cheese deeply linked to the land and to the historical cultural traditions of Ragusa province . The D.P.R. denomination PDO, defines the Ragusano cheese as most typical and distinctive cheese of the Sicilian cheese production. The disciplinary impose that cow's milk from one or more milkings is coagulated with the use of natural rennet (lamb or kid), at a temperature of 34 ° C, in a wooden container: “the Tina“. The breaking of the curd takes about an hour through the use of “Ruotula” (typical wooden stick), with the addition of hot water 80 ° C (about 8 liters for hl). Two hours after the second firing is realized. After this time interval the dough is left to rest for 20 hours on a wooden container “Matredda“. In mastredda the pasta to be spherical is molded up to the typical shape of a parallelepiped. The day following its “creation” the cheese is soaked in brine about 36 hours each Kg . The aging step takes place in the “Maizzè“, cool, humid and ventilated with temperatures between 14 ° C and 16 ° C and humidity between 80 and 90%, for a period of time varying from 180 days to 365 days tied in pairs with ropes hanging liama riding a beam: CACIO A CAVALLO.