Ragusano PDO is one of the oldest cheeses in Sicily, around which a flourishing trade was born that already crossed the island’s borders in the 16th century. It was called “caciocavallo” because it was hung on top of a rod. It is also called “Scaluni” or “Quattro facci” because of its resemblance to bricks.
In the period when the Iblei Mountains are particular luxuriant of aromatic herbs, grazing favors the organoleptic qualities of its milk. Seasoning takes place in usually underground, humid and ventilated rooms, called “maiazzé”.
The production area of Ragusano PDO includes the entire territory of the province of Ragusa and the municipalities of Noto, Palazzolo Acreide and Rosolini in the province of Syracuse, in the Sicily region.