Ragusano 
Ragusano is a firm Italian pasta filata cheese from the provinces of Ragusa and Syracuse in Sicily. It is made with whole milk from Modicana cows fed only fresh grass or hay, and it carries Italian DOC protection from 1955 and EU PDO status from 1995.
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Key Facts
| Country of Origin | Italy |
| Specific Origin | Province of Ragusa and parts of the province of Siracusa |
| Protection | PDO (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Whole |
| Fat Content | 45% |
| Rind | Smooth, thin, and compact, golden or straw-yellow color, turns brownish with aging |
| Texture | Compact with widely spaced holes |
| Flavor | From pleasant, sweet, and piquant delicate to savory and spicy with aging |
| Aroma | Pleasant, sweet |
| Colors | White to straw-yellow |
| Forms | Rectangular block with rounded corners, 22–35 pounds (10–16 kilograms) |
| Age | Semi-aged to prolonged aging |
| Rennet Type | Natural animal (lamb and/or kid) |
| Alternative Spellings | Ragusano DOP , Formaggio Ragusano DOP , Caciocavallo Ragusano |
| Also Known As | Scaluni |
What is Ragusano Cheese?
Ragusano comes from Sicily, where it is produced in the provinces of Ragusa and Syracuse. The milk comes from cows of the Modicana breed, raised in those same provinces on fresh grass or hay and nothing else.
It is a pasta filata cheese, meaning the curd is stretched before shaping. Whole milk goes into the vat, and the finished cheese is firm.
Protection came in two stages. Italy granted it denominazione di origine controllata status in 1955, and the European Union followed with protected designation of origin status in 1995.
How Does Ragusano Cheese Compare?
The most relevant cheeses to compare Ragusano against.
