Ragusano Dop
Historically named Caciocavallo Ragusa, this is one of the oldest cheeses on the island. It is thought that the name comes from the drying process ('a cavaddu'), in which the cheese is dried on a board, and from the name of the production area (Ragusa). This cheese, with its sweet and distinctive flavour, has, since the fourteenth century, been a commodity in a flourishing trade extending beyond the borders of the Kingdom of Sicily. In 1515 Carmelo Trasselli in 'Ferdinando il Cattolico and Carlo V,' tells of a 'duties' exemption for Caciocavallo Ragusa, as a testimonial to its worth as a tradeable commodity. In later times too, there are numerous historical references to this cheese.
Consumption
The Ragusano can be served fresh when in a semi-maturation phase (3-6 months), or it can be served grated if left to mature for more than 12 months, Thanks to its particular versatile taste, it it also used as an ingredient in a number of recipes of the traditional cuisine in the province of Ragusa. Both types of cheese are well accompanied by red wines, while fresh cheese is best accompanied by white wines.
Identification
Ragusano Dop marking of origin
The marking of origin of Ragusano Dop cheese consists of three different markings: a) a mould that impresses into the two flat faces of the cheese the script 'Ragusano'; b) a casein seal bearing the script 'Ragusano', the name of the Supervisory Body and a number that univocally identifies each cheese; c) the distinctive Ragusano Dop marking fire-branded after at least three months of seasoning.
I.D. card
- Type
- Produced exclusively from full cream raw cow milk
- Description
- Has a parallelepiped form and a rectangular section, with blunt angles. The crust is smooth and thin and of a yellow or pale yellow colour which becomes brownish as maturation goes on, the dough has a compact structure and on cutting the colour is white with shades of pale yellow, more or less intense
- Characteristics
- The taste is pleasant, sweet, delicate, slightly spicy during the first months of maturation; it becomes more spicy on advanced maturation in the form of grated cheese; it has a pleasant taste
- Area of production
- The area of production of the milk from which the cheese is produced includes the province of Ragusa and the districts of Noto, Palazzolo, Acreide e Rosolini in the province of Siracusa
- Selling period
- All year round
- Normative references
- European registration with council regulation (CE) n. 1263/96 issued on GUCE L163/96 dated 2nd July 1996; national recognition with DM, 2nd May 1995 issued on GURI N.133 of June 9th, 1995
