The Ragusano DOP
The province of Ragusa distinguish itself from others provinces of Sicily by producing cow-milk and cheese, rather than sheep and goat milk.
Out of the types produced, Ragusano DOP can be considered the king of Ragusan cheese. Ragusano DOP is made in the district of Ragusa and in the cities of Noto, Palazzolo Acreide and Rosolini (parts of the district of Siracusa).
Ragusano DOP can be used in different recepies and even under different conditions. If you use it fresh, this cheese is optimal as table cheese and in many local and traditional recepies due to its versatility. On the contrary, when the cheese is aged it is perfect for grate it.
Traditionally, Ragusano DOP is called “Cosacavaddu” as it refers to the traditional maturing system whereby the parallelepiped forms of cheese are tied in pairs with very fine strings (called “liame”) and then put them poised between two wooden beams. This name come from an Italian and Sicilian way of speaking that explain the fact of being on the edge by substituting the edge with the idea of the horse “a cavallo”, in fact this cheese is put “on the horse” between two wooden beams, that is why is called “cacio a cavallo” “cheese on the horse” or cheese on the edge.
