HALF-SEASONED RAGUSANO CACIOCAVALLO VACUUM-PACKED (SALE BY WEIGHT) Caciocavallo Ragusano (whose official denomination is Ragusano only) represents one of the oldest Sicilian cheeses and already in the fourteenth century we read of a flourishing trade beyond the borders of the Kingdom of Sicily. cow's milk, rennet and lactic ferments. The curing phase allows the cheese to refine its aroma and texture of the paste. It is also an excellent aperitif course, paired with honey or jams and accompanied by red wine
RAGUSANO SEASONED D.O.P. (SALE BY WEIGHT) The Sicilian caciocavallo (caciucavaddu in the Sicilian language) is a seasoned stretched curd cheese typical of all the regions that formed the Kingdom of the Two Sicilies. Ragusano DOP is produced in the Ragusa countryside on the Hyblaean mountains using the milk of Modica breed cattle. The limestone plateau of the Iblei, which occupies the south-eastern edge of Sicily, slopes southwards with green pastures and cultivated fields until it reaches the sandy dunes, rich in spontaneous vegetation, of the coastal strip. The Ragusa countryside, designed with the limestone of the characteristic dry stone walls and punctuated by the typical rural architecture of the Iblean farms, moves among the centuries-old carob trees, olive trees, vineyards and natural harsh pastures, but rich in forage essences where they graze freely the cows of the Modicana breed.
Ricotta Vaccina Fresca has a typically truncated conical shape; it does not have a rind, a homogeneous texture, a more or less compact flaky structure, it is white, crumbly, with a sweet and delicate flavor, a creamy milk scent.