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 agusano is an uncooked cheese made from whole cow's milk. It is shaped as a parallelepiped block and divided into cubes with rounded edges. The rind is smooth, thin and close. Its colour is golden or yellow tending towards brown if the cheese is aged enough to become fit for grating. The rind encases a close-textured paste, usually white and tending to a pale or deeper yellow. The
taste is particularly pleasant, sweet and delicate. There is little sharpness or bite to the table variety of the cheese whose period of maturation is short. But if the cheese is aged until it is fit for grating, it acquires a sharper and more savoury taste. The pleasant aroma of the cheese is the result of the particular production process. The milk used for making Ragusano comes from
numerous town districts in the provinces of Ragusa and Syracuse.
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Consorzio Tutela Formaggio Ragusano
Viale delle Americhe, 139
97100 Ragusa (RG)
ITALY
phone: (+39) 0932/642522
fax: (+39) 0932/642522
email: formaggio@consorzioragusano.it
web: www.consorzioragusano.it
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Region of
Production
DOP Map
Sicily
Recipes
AGNELLO AGRASSATO
SFOGLIATINE CON RAGUSANO E MIELE
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