The Ragusano DOP cheese is produced in the territory of the municipalities of Acate, Clearly Gulfi, Comiso, Giarratana, Ispica, Modica, Monterosso Almo, Pozzallo, Ragusa, Santa Croce Camerina, Scicli and Vittoria for the province of Ragusa and the municipalities of Noto, Palazzolo Acreide and Rosolini for the province of Syracuse. Ragusano Dop is a stretched curd cheese produced with cow’s whole and raw milk during the seasons of late autumn, winter and spring, in the presence of green forage. The feeding of the cows is mainly constituted by the grazing of the spontaneous essences of the pastures of the Hyblean territory. The aging takes place in cool environments with geologically natural walls so to guarantee a temperature of 14-16ºC and 80-90% of humidity. The shapes are tied in pairs with thin ropes and then hung astride wooden beams In order to obtain the seal of quality DOP, the cheese must mature for at least 3 months and the aging can last beyond 12 months.
net weight: 300g