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 PDO 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, consortium marks and denomination. . It is also committed to promoting collaborations and agreements with universities 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 Agriculture, 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 PDO from abuses, 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, of Ragusano DOP through all the initiatives for the maximum involvement of buyers and especially consumers.


Ragusano dop

Ragusano dop

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.


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