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BizRate Customer Certified (GOLD) Site - igourmet.com Reviews at Bizrate

 
FEATURED ITEM

+ Click Photo to Enlarge










    
Ragusano is an ancient cheese made in the Sicilian countryside where they still use age-old techniques and traditional wood and copper tools. The hand-made cheese begins with fresh, whole, raw milk and natural rennet put in the "tina" (traditional wooden tub for curdling milk). After the milk sets, the curd is broken with a forked wooden stick (a "ruotula"), then gently cooked with warm water, drained, and gently pressed. The whey is saved for making ricotta later that day. After a few hours, the curd is cooked again in warm water or whey, then removed and allowed to rest in the traditional wooden "mastredda" for at least 20 hours. When matured, Ragusano is cut into long strips, cooked in hot water, and mixed in the wooden "staccio." Using a wooden club called the "manuvedda", the cheesemaker stretches and kneads the curd to create a smooth oval ball, returns it to the mastredda, and forms it into the characteristic shape of Ragusano. Each cheese is marked with the cheesemaker's symbol or name deeply embedded in the cheese. A day later, the cheese is immersed in brine for about 15 days then hung in pairs by hand-made cords ("liame") in the cool, fresh "maizze" where they remain up to two years. Made exclusively from Modicana cow's milk, Ragusano has a soft, compact, savory, slightly yellowish color with a thin, pale yellow rind. As it ages, Ragusano takes on a more piquant and aggressive taste. Enjoy Ragusano with a less-ripened Marsala or a very ripened Etna Rosso or Faro Rosso.
  • Made from unpasteurized cow's milk.
  • Photo depicts whole 28 lb. form of cheese.
  • We cut and wrap this item by the 1/2 pound.
  • Please contact us if you would like to purchase the whole form.

Size: 8 ounces Item: 237S
$11.99

 
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Latest Customer Reviews for Ragusano DOP by Luigi Guffanti
By Frank rizza
from Killingworth Connecticut
on Jan 27, 2014
Ragusano
Taste was good , wanted very hard-it was just very firm
By Teddy Bear
from Jacksonville, FL
on Jan 15, 2014
Very tasty - taste dense
Great cheese. Picture oesn't do it justice, is too dark/drab, cheese is a lively yellow. Just scrape a little of the crust off and you end up with the best part, a slightly crumbly very edible cheese. No acquired taste necessary.
By Sam G.
from California.
on Oct 19, 2013
A wonderful, rustic cheese but not for the faint of heart
Very smooth texture; powerful complex flavor, clearly from a barnyard beast. Best eaten cut very thin. Never having been to Sicily, the images it conjures are those that I would attribute to that remarkable place. Highly recommended.
By cpsichik
from Virginia
on May 03, 2013
Wonderful cheese!
Very different but with quite a nice flavor and texture.
By CynBio
from Maryland
on Jul 14, 2012
Probably an acquired taste.
As a table cheese, I found this way too salty and pungent, and as a grated cheese for pasta, I found it inferior to Asiago or Parm. I can imagine how someone who grew up with it might love it, though.
By Bill
from Tampa, FL
on May 23, 2009
Royal Ragusano
Ragusano is a wonderful cheese that was the favorite of my Sicilian grandparents, and until I visited to Sicilia recently, I was unable to enjoy this unique and delicious cheese. No one imports it to Florida anymore. Thank you igormet for carrying it and I look forward to placing another order soon and sharing it with a glass of Nero D'Avola wine. Maybe you can package it in larger sizes next time........hint.
By Mighty Mouse
from FL
on Oct 18, 2008
What a treat!
Try it thinly shaved with roasted figs or fig jam.
By cicciuzzu
from Irvine, CA
on Sep 22, 2007
Super sicilian cheese
Ragusano is a pungent cheese difficult to describe as it resembles no other cheese. It is delicious as a snack at lunch accompanied by a good red wine, bread, onions and some salami. Owing to its strong flavor I wouldn't suggest eating without something else to balance its taste, although I and my sicilian fiends like it this way, too.
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