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Caciocavallo Ragusano PDO 1,5 kg
Caciocavallo Ragusano PDO is a typical Sicilian cheese, one of Ragusa's historical cheeses used in many recipes. A pasta filata cheese, today it has the characteristic ingot shape. Excellent eaten plain, if matured it acquires piquancy.
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Caciocavallo Ragusano is a cheese made from cow's milk, it is one of the most typical cheeses in Ragusa and the surrounding area. Originally, caciocavallo ragusano was placed to mature straddling a board, today this cheese is placed to mature instead in typical containers that give it its ingot shape. The caciocavallo ragusano is a straw-yellow colour, it is a white stringy cheese and is also used in many local recipes, it is a cheese with a pleasant and sweet flavour, it also has a distinct aromaticity typical of milk, as it matures, the caciocavallo ragusano tends to be spicy.
| Size | 1.5 Kg |
|---|---|
| Storage | Store in the fridge |
| Location | Made in Italy |
| more informations | Valori nutrizionali medi per 100 g di prodotto Energia: kJ 1583/kcal 382; Grassi 32 g, di cui saturi 22 gi Carboidrati 0,5 g, di cui zuccheri 0,5 g Proteine 23 g; Sale 4 g |
| Allergens | milk |
| Milk | cow's milk |
| Aging | medium-aged |
| How it's made | The procedure for producing Ragusano PDO follows an ancient tradition. To make this cheese, the milk from one or more milkings is left to curdle The curd is then reduced into small pieces using the 'iaruozzu' a wooden rod that ends in a disc and is pressed to encourage sponging. The paste treated with the ricotta liquid or water at 80°C is then covered to avoid sudden drops in temperature and left to rest for 85 minutes. Drying takes place by depositing the curd in 'vasceddi' the small 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 matured in special moulds in dry cells with controlled temperature and humidity. |
Combinations
We recommend caciocavallo PDO If aged, it is also excellent grated. Recommended wine Nerello Mascalese.
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