Caciocavallo Ragusano, or just Ragusano, is produced all year round from whole raw cow's milk (exclusively from Modicana breed cows in local pasture in the case of the PDO - Slow Food Presidium).
Marinated with olive oil and garlic or seasoned with vinegar and oregano, it can be used as a table cheese or grated, the combination with highly structured red wines, such as Cerasuolo di Vittoria or Nero d'Avola, will fully enhance the unmistakable flavor.
It is also an excellent aperitif course, paired with honey or jams and accompanied by Moscato or Passito wine.
