Caciocavallo Ragusano Dop: A decidedly tasty, sweet, delicate flavor, slightly spicy in the first months of aging and tending towards spicy and savory in advanced aging. Cut into wedges. Size: 300-400 g. The Caciocavallo Ragusano Dop is a cheese that is worth trying at least once in your lifetime, not only because it is one of the oldest cheeses, not only in Sicily, but in all of Southern Italy. The earliest evidence regarding this product dates back to 500 BC and is documented by Hippocrates, who describes in detail its preparation according to the Greek method. Many other important personalities have spoken about this cheese in their works, like Pliny and the politician Cassiodorus, who describes it as a product that could not be missing from the table of King Theodoric, for whom he worked as a secretary. During antiquity, this cheese was also used as a means of exchange, both by landowners and the wealthier classes of society. A cheese of great value! The Caciocavallo Ragusano Dop is a typical product of the province of Ragusa and is made from the milk of the modicana cow. This cow with reddish fur, which is rustic, offers its precious milk only when there is a calf alongside the mother, a milk with an incredible flavor that gives the cheese unique hints. The modicana cow is always present in Sicily, but it is at risk of extinction. A special Slow Food Presidio has been established to support its farming. The shape of the Caciocavallo Ragusano Dop: Many people imagine a small pear-shaped cheese when they think of the Caciocavallo Ragusano Dop. However, the one produced in Sicily has a particular shape, a parallelepiped, and can weigh up to 10 kg! After creating a perfect sphere with the cheese paste, it is placed on a wooden board and shaped into a parallelepiped with the help of heavy pieces of wood. It is a complex job, that of the cheesemaker, which requires physical strength, attention, and delicacy. On the parallelepiped the brand of the dairy or the producing farm is created, a traditionally made distinguishing mark. Being a parallelepiped, the Caciocavallo Ragusano Dop has four faces. For this reason, its shape is also referred to as a flower with four faces. In Sicily, there is a saying "To have four faces like the caciocavallo", to describe those who are fake and behave differently in front of others. Characteristics: Crust: Compact, very thin, up to 4 mm. It is a very smooth crust, pleasant to the touch, golden or straw-yellow in color. Color: Off-white, tending towards straw-yellow. Flavor: Pleasant and sweet, quite delicate. How to eat Caciocavallo Ragusano Dop: It is an excellent table cheese, to be enjoyed plain, on a platter for an aperitif or as an appetizer, perhaps as a second course accompanied by seasonal fresh vegetables. It is also suitable for grating on first dishes, perfect for preparing baked pasta, like the famous Sicilian pasta 'ncascaiata. It can also be consumed cooked: just cut a thick slice and cook it in a non-stick pan or on the grill. When both sides turn golden, it can be served with a wedge of lemon. Caciocavallo Ragusano Dop can also be cooked in a pan with garlic and a tablespoon of vinegar, with a pinch of sugar. When the vinegar has evaporated, the Sicilians usually sprinkle the cheese with plenty of oregano. This recipe is known as caciocavallo all’argentiera and has an interesting history. It is said that the wife of a fallen silversmith tried to hide the family’s economic problems and disguised the cooking recipes. Instead of cooking rabbit, she used caciocavallo with similar ingredients. In the end, the aroma that came from the kitchen was divine! Try our Caciocavallo Ragusano Dop available online in our shop emporiosicilia.it.
Caciocavallo Ragusano Dop: A decidedly tasty, sweet, delicate flavor, slightly spicy in the first months of aging and tending towards spicy and savory in advanced aging. Cut into wedges. Size: 300-400 g. The Caciocavallo Ragusano Dop is a cheese that is worth trying at least once in your lifetime, not only because it is one of the oldest cheeses, not only in Sicily, but in all of Southern Italy. The earliest evidence regarding this product dates back to 500 BC and is documented by Hippocrates, who describes in detail its preparation according to the Greek method. Many other important personalities have spoken about this cheese in their works, like Pliny and the politician Cassiodorus, who describes it as a product that could not be missing from the table of King Theodoric, for whom he worked as a secretary. During antiquity, this cheese was also used as a means of exchange, both by landowners and the wealthier classes of society. A cheese of great value! The Caciocavallo Ragusano Dop is a typical product of the province of Ragusa and is made from the milk of the modicana cow. This cow with reddish fur, which is rustic, offers its precious milk only when there is a calf alongside the mother, a milk with an incredible flavor that gives the cheese unique hints. The modicana cow is always present in Sicily, but it is at risk of extinction. A special Slow Food Presidio has been established to support its farming. The shape of the Caciocavallo Ragusano Dop: Many people imagine a small pear-shaped cheese when they think of the Caciocavallo Ragusano Dop. However, the one produced in Sicily has a particular shape, a parallelepiped, and can weigh up to 10 kg! After creating a perfect sphere with the cheese paste, it is placed on a wooden board and shaped into a parallelepiped with the help of heavy pieces of wood. It is a complex job, that of the cheesemaker, which requires physical strength, attention, and delicacy. On the parallelepiped the brand of the dairy or the producing farm is created, a traditionally made distinguishing mark. Being a parallelepiped, the Caciocavallo Ragusano Dop has four faces. For this reason, its shape is also referred to as a flower with four faces. In Sicily, there is a saying "To have four faces like the caciocavallo", to describe those who are fake and behave differently in front of others. Characteristics: Crust: Compact, very thin, up to 4 mm. It is a very smooth crust, pleasant to the touch, golden or straw-yellow in color. Color: Off-white, tending towards straw-yellow. Flavor: Pleasant and sweet, quite delicate. How to eat Caciocavallo Ragusano Dop: It is an excellent table cheese, to be enjoyed plain, on a platter for an aperitif or as an appetizer, perhaps as a second course accompanied by seasonal fresh vegetables. It is also suitable for grating on first dishes, perfect for preparing baked pasta, like the famous Sicilian pasta 'ncascaiata. It can also be consumed cooked: just cut a thick slice and cook it in a non-stick pan or on the grill. When both sides turn golden, it can be served with a wedge of lemon. Caciocavallo Ragusano Dop can also be cooked in a pan with garlic and a tablespoon of vinegar, with a pinch of sugar. When the vinegar has evaporated, the Sicilians usually sprinkle the cheese with plenty of oregano. This recipe is known as caciocavallo all’argentiera and has an interesting history. It is said that the wife of a fallen silversmith tried to hide the family’s economic problems and disguised the cooking recipes. Instead of cooking rabbit, she used caciocavallo with similar ingredients. In the end, the aroma that came from the kitchen was divine! Try our Caciocavallo Ragusano Dop available online in our shop emporiosicilia.it.
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