Ragusano DOP

Ragusano DOP cheese is produced in the entire territory of the municipalities of Acate, Chiaramente 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. The Dop Ragusano is a pasta filata cheese, obtained through a spinning process that is carried out using hot water to 70-80ºC.
It is produced with whole and raw cow’s milk during the late autumn, winter and spring seasons, in the presence of green forage. The feeding of the cows consists mainly of the grazing of the spontaneous essences of the natural pastures of the Hyblaean territory and possibly of cultivated grass. The surplus fodder, including hay, constitutes supplementary forage to pasture in the following season.
With a rather pleasant flavor, Dop Ragusano is a sweet and not very spicy cheese in the first months of maturation and becomes pleasantly spicy with advanced maturation.
Ragusano DOP is widely used in the preparation of typical Sicilian dishes and goes very well with white wines. The seasoned one, on the other hand, the flavor is enhanced when tasted with red wines.