Produced from November to May during the fodder season when local pastures abound with various kinds of plants, Ragusano is a rectangular cheese weighing approximately 12kg. It has cord marks where it has been hung from the ceiling to age. Produced with whole raw milk from two milkings, the cheese must be turned every 10, 30 and 60 minutes for 6 to 8 hours to create the shape. Aged 7 months, it is slightly flaky because of the stretching, straw yellow in color, and with a rich aroma. The cheese is most special when produced from the milk of Modicana cows, which today is rare. Preorder only.