Ragusano cheese

Overview of Ragusano cheese:

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Ragusano is a firm, rectangular cheese from the Sicilian provinces of Ragusa and Syracuse. It is a PDO cheese, meaning it has a protected status under European law.

History

Ragusano cheese has a long history in Sicily, with records of its production dating back to the 15th century. It is traditionally made by small, family-run farms in the region.

Production

Ragusano cheese is made from the whole milk of the Modicana breed of cow. The milk is heated and then curdled using natural calf rennet. The curds are cut, heated again, and then molded into rectangular forms. The cheese is then salted and aged for a minimum of four months, although some versions are aged for up to a year.

Characteristics

Ragusano cheese is a hard, rectangular cheese with a golden yellow rind and a pale yellow interior. It has a strong, slightly spicy flavor that becomes more pronounced with age. It is often used in Sicilian cooking, particularly in pasta dishes.

See also

• List of Italian cheeses
• List of Sicilian cheeses

External links

• Official website of Ragusano DOP

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This article includes internal links to related topics, such as the regions where the cheese is produced, the type of cow's milk used, and the PDO certification. It also includes an infobox with key details about the cheese, and sections on the cheese's history, production process, and characteristics. Finally, it includes a link to the official website of Ragusano DOP, and categories for easy navigation.