Ragusano dop is a stretched curd cheese, made with whole and raw cow’s milk, between autumn and spring, when the Hyblaean pastures are green and the cows feed on spontaneous essences.
The shapes are tied in pairs and hung astride wooden beams. To obtain the dop mark, the cheese must mature from three to more than twelve months.
Net weight: 300 grams, 6 months of seasoning. Price: 7.80 euros. To buy, visit www.cicciosultanoshop.it Free shipping in Italy with orders over 70 euros and in Europe for purchases over 200 euros.
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