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Ragusano One of the most favorite Italian cheeses produced in Sicily. The cheese usually has a shape of a brick and it is made from unpasteurized cow's milk. The curd is heated and stretched until it is rubbery. Then it is pressed into rectangular moulds and the cheese is left to dry. Salted and rubbed, the cheese is ready for affinage that takes six months. During this period of time it is regularly rubbed with a mixture of oil and vinegar. After this period of time the cheese hardens and the taste becomes stronger and more savory. Sicilian Ragusano Aged over 6 month,excelent for a snack with Extra Virgin olive oil,olives,and Italian bread or grated