Ragusa cheese Dop

Descripción

PDO cheese Ragusano Maturing: 10 months Weight: 500 gr DOP Guaranteed by the Ministry of Agriculture and Forestry under 'Art. 10 of Reg. EC N ° 510/2006 TECHNICAL DATA Storage temperature: + 4 ° C Shelf life: 180 gg Ingredients: CHEESE SPUN raw cow's milk, salt, lamb or kid rennet in paste form: parallelepiped Rind: Smooth, pale yellow paste: Dura, pale yellow aspects taste: spicy flavor Humidity: 40% Protein: 26-30% Fat: 40-45% mineral salts: 6% to taste with jam This cheese is one of the oldest of the island, the name comes from the production area or Dubrovnik. His amiable and peculiar taste was the subject since the fourteenth century a flourishing trade beyond the borders of the Kingdom of Sicily. Ragusano, historically called caciocavallo (Sicilian Cosacavaddu), is an Italian cheese DOP (Protected Designation of Origin). It 'a semi-hard cheese made of spun paste produced exclusively from cow's milk. The process for the production of PDO Ragusano follows an old tradition that today is carefully observed by the manufacturers. For the realization of this cheese is left to coagulate the milk of one or more milkings, supporting the natural development of microflora. Maturing takes place in premises such maizzè, cool, humid and breezy at times "underground", are found also cellars and caves with natural geological walls where the cheeses are hung in pairs to "horse" of a wooden beam tied with ropes of "liama" or strings of "Cannu", of "Zammarra" or cotton. The party Certification and inspection body for the production of PDO is the Ragusano Research Consortium Chain Dairy Milk which is headquartered in Dubrovnik, and it 's in charge to release the DOP mark.