Ragusano

Ragusano DOP is an aged stretched-curd cheese with a distinctive parallelepiped shape, produced exclusively in the province of Ragusa using cow's milk. Its history dates back to the 14th century.

Production is entirely manual: the milk is coagulated with lamb rennet, the curds are stretched and molded into the typical rectangular shape, then aged for at least 6 months while hanging from raffia ropes.

With an intense and peppery flavor in its aged version, or sweeter when young, Ragusano is ideal grated over pasta, paired with carob honey, or simply sliced and served with warm bread.