Caciocavallo Ragusano DOP
The Caciocavallo ragusano DOP is a typical Sicilian cheese, it is one of Ragusa's historic cheeses used in many recipes. Pasta filata cheese today has the characteristic ingot shape. Excellent consumed in purity, if aged it acquires spiciness.More details
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The caciocavallo ragusano cheese is made from cow's milk, is one of the most typical cheeses in Ragusa and surroundings, originally the Caciocavallo Ragusano was placed to age on wooden boards, today this cheese is instead aged in typical containers that determine the ingot form. The caciocavallo ragusano has a straw yellow color, is a white spun cheese and is also used in many local recipes, is a cheese with a pleasant and sweet taste, also has a marked aroma of milk, with the passing of aging Caciocavallo ragusano tends to be spicy.
|Size||500g 1kg c.a|
|Storage||Store in the fridge, cover the cut part with a cloth.|
|Pairing||We recommend to taste the DOP caciocavallo ragusano in purity, also excellent as ingredients of typical dishes. If seasoned, excellent also grated. Recommended Nerello Mascalese wine.|
|Location||Prodotto in Italia|
|How it's made||The production of Ragusano DOP follows an ancient tradition. For the realization of this cheese the milk of one or more milkings is coagulated. The curd is then reduced into small pieces using the iaruozzu", a wooden rod that ends with a disc, and is pressed to favor the sponging. The dough treated with the liquid of the ricotta or water at 80 ° C, is then covered to avoid sudden temperature drops and let stand for 85 minutes. The drying takes place by depositing the curd in the "vasceddi", the canestrini from which the whey is dripped. Subsequently a second cooking is carried out at 80 ° C and the curd is left to rest. After fermentation, the dense paste is cut into slices and placed in the sieve, where it is treated with hot water to make it spin, for a time not exceeding eight minutes. The cheese is matured in special forms that characterize its shape in dry cells at controlled temperature and humidity."|
|cheese typology||hard cheese|
|Type of milk||cow's milk|
We recommend to taste the DOP caciocavallo ragusano in purity, also excellent as ingredients of typical dishes. If seasoned, excellent also grated. Recommended Nerello Mascalese wine.