Cheese story
What is Ragusano?
A Sicilian stretched-curd cheese formed into large rectangular blocks.
Origin
Sicily, Italy
Milk
cow
Board role
Hard / mature
Cheese profile
Country
Italy
Region
Sicily
Milk type
cow
Texture
hard stretched-curd
Rind
natural
Ageing
3 to 12+ months
Vegetarian
Check the rennet / producer
Milk treatment
raw
Flavour profile: spicy, savoury, nutty
Origin, protection and character
Ragusano comes from Italy, especially Sicily. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
3 to 12+ months
How to serve Ragusano
grating, cheese boards, cooking
Good food matches
Nero d'Avola
olives
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
