Imagine biting into a cheese so rich in history and flavour that it instantly transports you to the rolling pastures of Sicily. Ragusano cheese, one of Italy’s most prized dairy treasures, offers just that experience. With its golden rind, firm yet elastic texture, and savoury depth, this Sicilian classic has been beloved for centuries. Whether enjoyed fresh, melted over a hearty dish, or paired with the perfect wine, Ragusano showcases the island’s cheesemaking expertise at its finest.
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A brief history of Ragusano cheese
Ragusano cheese has been crafted in southeastern Sicily for centuries, particularly in the provinces of Ragusa and Syracuse. Local farmers began producing this cheese during the medieval period, using milk from the Modicana cows that thrived in the region’s warm climate.
For generations, people referred to it as Caciocavallo Ragusano because of its similarity to other Caciocavallo cheeses. However, in 1995, it received PDO (Protected Designation of Origin) status, ensuring that only cheese produced using traditional methods and within a specific region could bear the name Ragusano. This certification protects its authenticity and guarantees quality.
The traditional production process
The making of Ragusano cheese is an art that has been passed down through generations. Every step, from selecting the finest milk to carefully ageing the cheese, follows time-honoured traditions that preserve its authenticity.
The process requires skill, patience and a deep understanding of how to coax the best flavours from simple ingredients. Let’s take a closer look at how this exceptional cheese comes to life.
Selecting the milk and forming the curd
Ragusano cheese begins with whole raw milk from Modicana cows. These cows graze on wild Mediterranean pastures, which enriches their milk with unique floral notes. Farmers heat the milk and add natural calf rennet, initiating coagulation. Once the curd forms, they cut it into small pieces to release the whey.
Mastering the pasta filata technique
Like Mozzarella and Provolone, Ragusano belongs to the pasta filata (stretched-curd) family of cheeses. Cheesemakers immerse the curd in hot water and knead it until it becomes smooth and elastic. This technique gives Ragusano its signature firm yet pliable texture.
Shaping and salting the cheese
After stretching, the cheese is molded into large rectangular blocks, typically weighing between 10 and 16 kg. The blocks then rest in a brine solution for several days. This step enhances flavour and preserves the cheese naturally.
Ageing and maturation
Once salted, the cheeses are hung with ropes and suspended from wooden beams in well-ventilated cellars. This traditional ageing process allows the cheese to develop its characteristic golden rind and intensifies its flavour over time.
Ragusano matures for a minimum of three months, but extended ageing—sometimes over a year—results in a firmer texture and deeper umami notes.
Taste and texture
To better understand the differences between fresh and aged Ragusano, here’s a quick comparison:
| Feature | Fresh Ragusano (3 months) | Aged Ragusano (1+ year) |
|---|---|---|
| Texture | Semi-hard, slightly elastic | Firm, brittle, crumbly |
| Flavour | Mild, milky, slightly sweet | Bold, nutty, savoury, slightly spicy |
| Aroma | Light dairy notes | Rich, complex, with deeper umami tones |
| Usage | Sliced for sandwiches, melted in mild dishes | Grated over pasta, paired with bold flavours |
| Colour | Pale yellow | Deep golden with darker rind |
Both versions offer unique taste experiences, making Ragusano a versatile cheese for various dishes and pairings.
Fresh Ragusano, aged around three months, has a mild, milky flavour with subtle sweetness. Its semi-hard texture remains slightly elastic, making it easy to slice. As it matures, the cheese takes on a firmer, more brittle consistency and a bolder flavour profile. The nutty, savoury and slightly spicy notes intensify with time, creating a rich and complex taste experience.
How to enjoy Ragusano Cheese
- Eating It Fresh: If you prefer a milder flavour, slice fresh Ragusano and enjoy it with crusty bread, Sicilian olive oil, and sun-dried tomatoes. It also makes a delicious addition to sandwiches and paninis.
- Cooking with Ragusano: Aged Ragusano melts beautifully, making it a perfect topping for pasta, risottos and vegetable dishes. Many Sicilians grate it over parmigiana di melanzane (eggplant parmesan) for a rich, savoury boost. In some cases, chefs grill or fry thick slices and serve them with honey or jam for a delicious contrast of sweet and salty flavours.
Food pairings
Ragusano’s flavour pairs well with both traditional and modern dishes. Here are some fantastic food pairings:
- Charcuterie Boards: Combine it with Prosciutto di Parma, spicy salami and Sicilian olives.
- Grilled Vegetables: Serve with roasted peppers, zucchini and eggplant for a Mediterranean feast.
- Seafood: The aged version pairs surprisingly well with seared scallops or grilled shrimp.
- Fruits and Nuts: Pair with figs, pears or almonds for a delightful balance of textures and flavours.
- Pizza and Flatbreads: Use it as a bold cheese option on artisanal pizzas with fresh basil and sun-dried tomatoes.
Drinks pairings
A great drink can elevate Ragusano’s flavour even further. Here are some excellent choices:
- White Wines: Young Ragusano complements crisp Sicilian whites like Grillo and Catarratto.
- Red Wines: Aged Ragusano pairs beautifully with full-bodied Sicilian reds such as Nero d’Avola or Cerasuolo di Vittoria.
- Sweet Wines: Try Marsala or Passito di Pantelleria to enhance the cheese’s nutty and salty notes.
- Craft Beers: A hoppy IPA or a malty amber ale balances the cheese’s strong flavour.
- Non-Alcoholic Options: Serve with sparkling grape juice, Sicilian lemonade or herbal teas for a refreshing contrast.
Featured Recipe: Parmigiana di Melanzane with Ragusano Cheese
A Sicilian classic, parmigiana di melanzane (eggplant parmesan) is a rich and comforting dish. Using Ragusano cheese instead of the usual options adds a nutty, savoury depth that enhances every bite.
Ingredients
- 2 large eggplants, sliced into 1 cm rounds
- 500g tomato passata
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 3 tbsp extra virgin olive oil
- 200g aged Ragusano cheese, grated
- 150g Mozzarella, sliced
- 50g Parmesan cheese, grated
- 1 cup fresh basil leaves
- 1 cup all-purpose flour
- 2 eggs, beaten
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- Sprinkle eggplant slices with salt and let them sit in a colander for 30 minutes to remove excess moisture. Rinse and pat dry.
- Heat 2 tbsp olive oil in a saucepan. Sauté onion and garlic until soft. Add tomato passata, salt, and pepper. Simmer for 20 minutes. Stir in fresh basil and set aside.
- Dredge eggplant slices in flour, dip in beaten eggs, and fry in vegetable oil until golden brown. Drain on paper towels.
- Preheat oven to 180°C (350°F). In a baking dish, spread a thin layer of tomato sauce. Layer fried eggplant, Ragusano cheese, Mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake for 30-35 minutes until bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil.
Serving Suggestion
Pair with a glass of Nero d’Avola for a true Sicilian experience. Serve alongside crusty bread or a light green salad.
Conclusion
Ragusano cheese is a true Sicilian gem, offering a deep history, a fascinating production process, and an unforgettable flavour. Whether you enjoy it fresh, aged, melted, or paired with fine wines, Ragusano remains a versatile and delicious addition to any cheese lover’s collection.
If you ever find yourself in Sicily, be sure to taste this extraordinary cheese in its homeland—you won’t be disappointed!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.