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DOS Sicilia Cheese Supply Chain 


Conosorzio di Tutela del Ragusano DOP

The Consortium for the protection of  Ragusano Dop ; cheese is set up among the companies of the supply chain interested in the production of Ragusano Dop, a historical, traditional and typical cheese of the area identified in the Iblei area and including the territories of the municipalities of Acate, Chiaramente Gulfi , Comiso, Giarratana, Ispica, Modica, Monterosso Almo, Pozzallo, Ragusa, Santa Croce Camerina, Scicli and Vittoria in the province of Ragusa and the municipalities of Noto, Palazzolo Acreide and Rosolini in the province of Syracuse.
It aims to protect the production of Ragusano DOP cheese and its denomination,   to promote its consumption and to  activate any action deemed necessary to prevent and suppress abuses and irregularities in the use of the trademark, the consortium marks and the name.
It is also committed to promoting collaborations and agreements with university institutes and scientific research bodies for the improvement of the production and quality of Ragusano DOP and for the maximum enhancement of the product.
In direct collaboration with the Ministry of Agricultural, Food and Forestry Policies and through the activities delegated by the same, it deals with the supervision (through the surveillance agents appointed by the same Ministry and in collaboration with the territorial offices of the Repression of Fraud), the protection and safeguarding of the dop from abuses, from acts of unfair competition or improper use of the name.
In addition to dealing with market surveys, the Consortium is engaged in scientific research, applied, technical experimentation and updating in the dairy sector and for the production of Ragusano DOP and has the task of forwarding, to the competent authorities, the proposals for further improvement of quality and organoleptic characteristics, as well as modification and adaptation of the production disciplinary.
Of fundamental importance is the action carried out by the Consortium for the optimal presentation and for the promotion, as effective as possible  del Ragusano DOP through all the initiatives for the maximum involvement of buyers and especially consumers.

New Consortium for the Protection of Ragusa DOP 

c / o Chamber of Commerce of Ragusa Piazza Libertà, 1 - Ragusa (RG)
Tel: +39 0932 671384

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Product data sheet 

Ragusano DOP is a stretched curd cheese produced with whole and raw cow's milk.

The production area of Ragusano PDO includes the entire territory of the province of Ragusa and the municipalities of Noto, Palazzolo Acreide and Rosolini in the province of Syracuse, in the Sicily region.

The milk is coagulated with lamb and / or kid rennet until the curd is obtained, which is broken after about 60-80 minutes to facilitate the whey purging. The first cooking follows with the addition of water at a temperature of 80 ° C, which leads to the formation of grains the size of rice grains. The pasta obtained is purged, then treated with the scotta, liquid resulting from the processing of ricotta, covered with a cloth and left to rest for 85 minutes. Once dried for about 20 hours, the pasta is cut into slices, covered with water for a few minutes and then worked to obtain a spherical shape which is then modeled in a parallelepiped shape with a square section. The forms are subjected to salting in brine and then left to mature in ventilated rooms with an ambient temperature of 14-16 ° C, tying the forms in pairs with thin ropes and placing them astride special supports; those destined for a longer seasoning are subjected to capping with olive oil. It is also allowed the eventual smoking of the cheese, only with natural and traditional methods.

Ragusano PDO has the shape of a parallelepiped with a square section, with rounded corners. The rind is compact, smooth, thin (maximum thickness 4 mm), with a variable color from golden yellow to straw yellow, up to brown for the more aged cheeses for grating. The paste is compact, with few holes and possible cracks that emerge with the advancement of maturation, white in color tending to straw yellow. With a pleasant and characteristic aroma, it has a sweet, delicate, overall very tasty flavor. The taste, not very spicy at the beginning of maturation, tends to be accentuated, becoming savory and spicy, for grated cheeses.

Ragusano PDO is preserved in an optimal way wrapped in the purchase wrapping or in silver paper and placed in the least cold shelf of the refrigerator, closed in glass or plastic containers. It is advisable to remove it from the refrigerator about an hour before serving, freeing it from the packaging to allow it to fully regain its flavor and aroma. The fresher cheese is excellent as a table cheese, and is also used as an ingredient in many recipes typical of Sicilian gastronomy thanks to its versatility. Ragusano DOP aged over 12 months is, on the other hand, ideal as a grating cheese.

The dairy operations for the production of Ragusano DOP are carried out with tools and equipment made of wood and tinned copper, which help to define its organoleptic characteristics. Among these tools, a characteristic is the rotula, a wooden rod that ends with a disc and which is used to break the curd.

Complete product sheet available on the official website ofQualivita Foundation

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