Ragusano Caciocavallo PDO

5 out of 5 based on 1 customer rating
(1 customer review)

13.50 €


  • Produce Denomination: Ragusano PDO.
  • Ingredients: Cow's milk, salt, rennet
  • Dimensions U.C. H 18 cm; P 18 cm; L 48 cm
  • Aging: From 180 to 365 days.
  • Gross Weight 12,80 Kg – 13,80 Kg
  • Net Weight: 12,50 Kg – 13,50 Kg



  • Production Area Province of Ragusa, Noto, Palazzolo, Acreide, Rosolini
  • Milk: Dairy cows Modicana, Frisona
  • Shape: Parallelepiped with a square section typical of maturing Chokes
  • Greased with olive oil, colour golden yellow - brown
  • Taste Half-aged: Sweet and fine – Aged: Spicy and savory
  • Texture: Semi-hard or hard golden yellow, compact or cracked

Product Description

Recognized typical to the D.P.R. 1269 30/10/1995 the Caciocavallo 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. La rottura della Cagliata avviene dopo circa un ora tramite l’utilizzo della “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 in a wooden box “Matredda. In mastredda the pasta to be spherical is molded up to the typical shape of a parallelepiped. The day after its "Creation" the cheese is placed in the brine for about 36 hours each Kg . Aging stage takes place into “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.

1 review for Ragusano Caciocavallo PDO

  1. 5 out of 5



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