The Cosacavaddu is one of the oldest cheese of the island. It is made in the Contea di Modica area, particularly in the district of Ragusa and in the south-eastern of the Iblei. It is made during the whole year with full cream raw cow’s milk and kid and/or veal rennet, which exploits the autochthonal dairy farming micro flora The processing is a traditional one where wood tools are employed. It differes from this of the ragusano DOP because it must not follow strict proceeding rules, this allows to produce it in every period of the year. The ripe occurs on little wood shelves, astride a girder used for the ripe of heavier cheeses.
| Typology |
Semi hard trickling paste cheese, made by raw cow milk |
| Production site |
Ragusa
|
Ingredients
|
Raw cow milk, liquid curd, ferments, salt
|
| Shape |
Parallelepiped
|
| Crust |
Smooth, thin, old yellow coloured |
| Paste |
Compact
|
| Flavour |
Pleasant, sweet, delicate
|
|
Half ripe Caciocavallo gr. 400 
