Ragusano PDO 1.5 kg

Rating:

93 % of 100

The ragusano DOP is a typical Sicilian cheese, it is one of Ragusa's historic cheeses used in many recipes. A pasta filata cheese today it has the characteristic ingot shape. Excellent eaten plain, when aged it acquires piquancy.

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Size

1.5 Kg

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Ragusano PDO 1.5 kg

Ragusano DOP (Casacavaddu) special prices of Ragusano cheese par excellence, delivery in 24/48 hours.

The ragusano is a cheese made from cow's milk, it is one of the most typical cheeses in and around Ragusa, originally the ragusano was placed to ripen straddling a board, today this cheese is placed to ripen instead in typical containers that determine its ingot shape. The ragusano has a straw-yellow color, it is a white stringy cheese and is also used in many local recipes, it is a cheese with a pleasant and sweet flavor, it also has a distinct aromaticity typical of milk, as the cheese ages, the ragusano tends to be spicy.

More Information
Size	1.5 Kg
Storage	Store in the refrigerator, cover the cut part with a cloth.
Location	Made in Italy
more informations	Average nutritional values per 100 g of product Energy: kJ 1583/kcal 382; Fat 32 g, of which saturated 22 gi Carbohydrates 0.5 g, of which sugars 0.5 g Protein 23 g; Salt 4 g
Allergens	milk
Milk	Vaccine
Aging	medium-aged
How it's made	The process for making Ragusano DOP follows an ancient tradition. To make this cheese, milk from one or more milkings is allowed to coagulate The curd is then reduced into small pieces using the "iaruozzu" a wooden rod that ends in a disc and is subjected to pressing to encourage sponging. The paste treated with the ricotta liquid or water at 80°C is then covered to prevent sudden drops in temperature and allowed to rest for 85 minutes. Drying is done by depositing the curd in "vasceddi" the baskets from which the whey is dripped. A second cooking is then carried out, again 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 stringy for no longer than eight minutes. The cheese is aged in special molds that characterize its shape in dry cells with controlled temperature and humidity.

Combinations

We recommend savoring Ragusano PDO on its own, also excellent as ingredients in typical dishes. If seasoned excellent also grated. Recommended wine Nerello Mascalese.

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