Ragusano DOP cheese is produced in the entire territory of the municipalities of Acate, Clearly Gulfi, Comiso, Giarratana, Ispica, Modica, Monterosso Almo, Pozzallo, Ragusa, Santa Croce Camerina, Scicli and Vittoria for the province of Ragusa and the municipalities of Noto. , Palazzolo Acreide and Rosolini for the province of Syracuse. Ragusano Dop is a stretched curd cheese, obtained through a spinning process that takes place using hot water at 70-80ºC.
It is produced with whole and raw cow's milk during the late autumn, winter and spring seasons, in the presence of green forage. The feeding of the cows consists mainly of grazing the spontaneous essences of the natural pastures of the Hyblaean territory and possibly cultivated grass. The surplus fodder, including hay, constitutes supplementary forage to pasture in the following season.
The milk from one or more milkings, coagulated at 34 - 36ºC, exploits the spontaneous development of the dairy microflora. The processing is done by hand, with wooden tools and with traditional methods, the salting, in saturated brine, must not involve a salt content higher than 6%.
Maturing takes place in cool environments with geologically natural walls such as to guarantee 14-16ºC and 80-90% humidity. The shapes are tied in pairs with thin ropes and then hung over wooden beams. To obtain the DOP mark, the cheese must mature for at least 3 months and the aging can last beyond 12 months.