The Ragusano DOP is a semi hard trickling paste cheese. It is made with milk of different breed cows, among whom there is the modicana breed, an autochthon breed of cows which feed in the interior of Iblei table-lands. The production starts with the coagulation of the milk with kid or veal rennet at the temperature of 36-38 °C. The ripening phase consists of a strong lactic fermentation which can last from 4 to 10 hours, it can be said it is completed when the paste trickles.
| Typology |
Semi hard trickling paste cheese, made by raw cow milk |
| Production site |
Ragusa |
| Ingredients |
Raw cow milk, liquid curd, ferments, salt |
| Shape |
Parallelepiped square-sectional with rounded out corners |
| Taste |
Definitely pleasant, sweet, delicate, not so piquant during the earlier seasoning months |
| Crust |
Smooth, thin, thickness 2 cm. |
| Colour |
White or straw yellow |
| Paste |
Tough, compact |
|
Half ripe Ragusano DOP 12 kg. 
