Ragusano becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Sicily.
Ragusano PDO, is made from milk of cows, whose diet consists of wild plants and herbs Ibleo possibly hay. The milk of one or more milkings coagulated at 34 ° C, exploits the spontaneous development of dairy microflora.
The process is of the traditional type with wooden utensils.
Salted, in brine, must not lead to a salt content of more than 6%.
Maturing takes place in environments with fresh natural geological walls such as to ensure 14-16 ° C and 80-90% humidity.
The forms are tied in pairs with thin ropes and hung astride wooden beams; can last more than 12 months.
The weight varies from 10 to 16 kg.
The rind is smooth, thin and compact golden yellow or pale brownish with further aging; also capped with olive oil.
The paste is white to yellow straw and compact.
It is a pleasant cheese, sweet and slightly spicy in the first months of seasoning, the piquant seasoning advanced.
Is produced throughout the province of Ragusa and in the towns of Noto, Palazzolo Acreide and Rosolini in the province of Syracuse.


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