Caciocavallo Ragusano PDO - Aged 24 months, 1 kg portion

Ragusano PDO is a spun paste cheese produced with whole, raw cow's milk. The milk is coagulated with lamb and/or kid rennet.

Portion: 1 kg

Maturing: 24 months.

The cheese is delivered without vacuum.

Ingredients: whole raw cow's milk, from free-range Modican cows, natural rennet, salt.

$48.00 USD

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Ingredients and allergens

🧀 Ingredienti Una ricetta legata rigidamente al disciplinare DOP, basata sul legame indissolubile con il territorio ibleo: Latte Vaccino Intero: Crudo, proveniente esclusivamente da mucche alimentate al pascolo negli allevamenti della provincia di Ragusa. Il disciplinare favorisce il latte della storica razza Modicana (bovina autoctona dal mantello rosso, celebre per la qualità nobile del suo latte). Caglio: In pasta di agnello o capretto. Fermenti Lattici: Naturali, derivanti dalla flora microbica autoctona.

Nutritional values

📊 Valori Nutrizionali (per 100 g)Trattandosi di un formaggio semistagionato derivato da latte intero da pascolo, possiede un profilo nutrizionale eccellente, ricco di calcio, fosforo e proteine nobili. Il processo di filatura e la stagionatura riducono il lattosio a percentuali infinitesimali.Elemento Quantità Energia (Calorie)~370 - 390 kcalEnergia (Kilojoule)~1550 kJ Grassi Totali~30 - 32 g* di cui acidi grassi saturi~21 g Carboidrati~0,5 g Proteine~26 - 28 g Calcio~850 mg Sale~1,9 g

Origin and production

Origin and production Ragusano PDO can be produced exclusively in the municipalities of the province of Ragusa and in a limited part of the Noto area (Syracuse), in south-eastern Sicily. Origin: 100% Sicily (Italy). Traditional production method: Raw-milk processing: The milk is not pasteurised, preserving the aromatic character of the Mediterranean pastures. Hand stretching: The curd matures under whey, is then cut into slices and stretched by hand using boiling water and a wooden stick (stiru), until a smooth spherical mass without folds is obtained. Shaping in the “mastredde”: The hot stretched curd is placed in traditional wooden presses (mastredde), which give it its characteristic rectangular block shape. It is then branded with the PDO logo. Salting and ageing: After brining, the cheeses are tied in pairs with hemp ropes and hung over wooden beams in mazzuna (cool, ventilated ageing rooms) for 24 months.

Shipping and storage

Packaging and storage Ragusano PDO, aged 24 months, is sold in a 1 kg portion and delivered without vacuum packaging. For storage, follow the instructions and date shown on the producer’s label.

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