Ragusano PDO

Production Area

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Ragusano PDO is a stringy cheese produced with raw whole cow’s milk.

Production Method

The milk is curdled with the addition of lamb or kid rennet until the curd is obtained. The mass is subsequently broken after about 60-80 minutes, in order to stimulate the purging of the whey. The curd is cooked for the first time at a temperature of 80°C, which leads to the formation of grains the size of rice. The cheese is then pressed and purged of the whey, after which it is treated with water and liquid obtained from processing, covered with a cloth and left to rest for 85 minutes. Once dried, after about 20 hours, the cheese is cut into pieces, covered with water for several minutes and then shaped into a ball, which is then elongated into a parallelogram. The forms are then salted in brine, after which they are tied together in pairs and hung over special supports and left to ripen in ventilated areas, with a temperature of 14-16°; cheeses that will be cured for a longer period of time are basted with oil. The cheese may also be smoked, exclusively with natural and traditional methods.

Appearance and Flavour

Ragusano PDO has a parallelogram squared shape, with rounded corners. The rind is compact, smooth and thin (maximum 4 mm thick), with a colour ranging from golden to straw yellow and brown in the more mature cheeses used for grating. The cheese is white to straw yellow in colour, compact, with few eyes and some cracks emerging with advanced ripening. It has a pleasant characteristic aroma and a sweet, delicate and thoroughly palatable flavour. The taste, slightly piquant only early on in the ripening process, tends to become pronounced over time, becoming savoury and piquant in grating cheeses.

Production Area

The production area of Ragusano PDO is within the entire territory of the Province of Ragusa and in the municipalities of Noto, Palazzolo Acreide and Rosolini in the Province of Syracuse, in the Sicily region.

History

Ragusano PDO is one of the oldest Sicilian cheeses, around which a flourishing business was born, one that was already thriving outside the confines of the island by the XVI century. There are various historical sources that document the importance of this cheese, such as Da Ferdinando il Cattolico a Carlo V (L’esperienza siciliana 1475-1525), written by Carmelo Trasselli in 1515. The work refers to the tax exemption for Caciocavallo cheeses, probably given this name due to the particular ripening method: hung saddled over the beams (a cavallo, meaning horse back).

Gastronomy

Ragusano PDO is best conserved wrapped in its original packaging or in aluminum foil, placed in the least cold compartment of the fridge, sealed in a glass or plastic container. It should be removed from the fridge about one hour before serving, removing the wrapping to allow it to fully regain its flavour and aroma. The freshest cheese is optimum as a table cheese and thanks to its versatility may also be used as an ingredient in many Sicilian recipes. Ragusano PDO ripened for more than 12 months is ideal for grating.

Marketing

The product is marketed as Ragusano PDO. It is sold year-round, whole, in large pieces, and in pre-packed slices. It must bear the product logo and the PDO mark on each piece, which can be followed by the wording “smoked” if the cheese has been smoked.

Distinctive Features

The dairy operations used for the production of Ragusano PDO are carried out with wooden or tin copper instruments and equipment, which contributes to the distinctive organoleptic characteristics of the cheese. Among these instruments is the ruotula, a wooden stick with a disc on the end, which is used for breaking the curd.

REFERENCE BODY

INSPECTION BODY

Az. Agr. Massari Carmelo

C.da Donnafugata
Ragusa (RG)
Tel: 0932619377

Az. Agrozoot. Giuseppe Occhipinti

C.da Bellocozzo S. Giacomo
Ragusa (RG)
Tel: 0932231288
Email:

BAGLIO LA PERGOLA

C.da Selvaggio
RAGUSA (RG)
Tel: 0932686430

CARAVANSERRAGLIO

Via Pietro Nenni
RAGUSA (RG)
Tel: 0932654342

Cascone Salvatore

C.da Serragrande
Chiaramonte (RG)
Tel: 0932927566

FATTORIA DELLE TORRI

Via Napolitano 14
MODICA (RG)
Tel: 0932751286

Floridia Rosario

C.da Scorsone
Ispica (RG)
Tel: 0932952300

Floridia Salvatrice

C.da Pernicia
Ragusa (RG)
Tel: 931851032

Iabichino Orazio

C.da Serragalluccio
Ragusa (RG)
Tel: 3385703297

IL BAROCCO

Via Orfanotrofio, 27
RAGUSA (RG)
Tel: 0932652397

IL DUOMO

Via Capitano Bocchieri, 31
RAGUSA (RG)
Tel: 0932651265

IL POMODORO

C. Garibaldi 46
SCICLI (RG)
Tel: 0932931444

IL TOCCO

via San Giuseppe 14
RAGUSA (RG)
Tel: 0932621133

LA FENICE

Via Gandhi, 3
RAGUSA (RG)
Tel: 0932604140

LA GAZZA LADRA

Via Blandini, 5
MODICA (RG)
Tel: 0932755655

LA MATTA

Via San Luigi, 53
RAGUSA (RG)
Tel: 0932641650

LA PIAZZETTA

P.zza Duomo, 14
RAGUSA (RG)
Tel: 0932686131

LA ROSADA

P.zza L.Sturzo, 6/7
RAGUSA (RG)
Tel: 0932604081

LA SIRENETTA

Via Sorda Sampieri, 79
MODICA (RG)
Tel: 0932454904

LOCANDA DEL COLONNELLO

Via Biscari, 6
MODICA (RG)
Tel: 0932752423

LOCANDA DON SERAFINO

via XI Febbraio, 15
RAGUSA (RG)
Tel: 0932220065

MEZZAPAROLA FISH AND DRINK

Via Martiri d'Ungheria 2
SCICLI (RG)
Tel: 0932937474

ORFEO

Via Sant'Anna, 117 
RAGUSA (RG)
Tel: 0932621035

QUATTRO GATTI

Via Valverde
RAGUSA (RG)
Tel: 0932245612

QUORE MATTO


SCICLI (RG)

Ragusa Latte Soc Coop

Zona Industriale Viale 4 3a e 3b
Ragusa (RG)
Tel: 0932668934
Email:

RISTORANTE SATRA

Via Duca degli Abruzzi, 1
SCICLI (RG)
Tel: 0932842148

RISTORANTE TORRE PALAZZELLE

c/da Palazzelle
MODICA (RG)
Tel: 0932763924

SAN GIORGIO PALACE

Via Torrenuova, 50
RAGUSA (RG)
Tel: 0932686983

TABERNA DEI CINQUE SENSI

via San Sebastiano 48
RAGUSA (RG)

TAVERNA DEL LUPO

P.zza Cappuccini
RAGUSA (RG)

Tidona & Carfì società agricola s.s

C.da Cavalusi
Ragusa (RG)
Tel: 932664009

TORRE D’ORIENTE

Via Posterla 29
MODICA (RG)
Tel: 0932948160

Tumino Giovanni

C. da Cardita
Ragusa (RG)
Tel: 932619304

Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 139,097 1.0 -
2015 119,200 0.88
2014 176,150 1.4
2013 139,130 1.1
2012 157,095 1.2 -
2011 127,506 1.0 -
2010 172,788 1.4 -
2009 173,361 1.4 -
2008 131,306 0.97 -
2007 143,008 0.86 -
2006 156,526 1.2 -