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Ragusano is an italian cheese (PDO) made in province of Ragusa .

Ragusano

A firm stretched-curd cow's-milk cheese from Sicily with protected status.

Photo: Popaitaly, CC BY-SA 2.0, via Wikimedia Commons

Ragusano is an Italian pasta filata cheese made from whole cow's milk. It comes from the provinces of Ragusa and Syracuse in Sicily. The milk comes from Modicana cows fed only on grass or hay. This cheese has held DOC protection since 1955 and gained EU PDO status in 1995.

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  • Made from whole milk of Modicana cows.
  • Uses the pasta filata stretching method.
  • Produced in Ragusa and Syracuse provinces.
  • DOC status granted in 1955.
  • PDO status granted in 1995.

What is Ragusano?

Ragusano is a firm cheese made using the pasta filata method, which means the curd is stretched. It uses whole milk from cows of the Modicana breed. These animals graze on fresh grass or eat hay within the provinces of Ragusa and Syracuse. The result is a solid wheel that reflects the local dairy traditions.

Where does Ragusano come from?

This cheese belongs to Sicily, specifically the areas around Ragusa and Syracuse. The Modicana cattle provide the milk, and they are kept strictly on natural feed like grass and hay. The production area is defined by these two provinces.

How Ragusano is made

Makers start with whole milk from Modicana cows. They use the pasta filata technique, stretching the curd to form the cheese. The cows must stay in the designated provinces and eat only grass or hay.

Ragusano, drawn

The cheese drawn as a ball on a board. Drawn from this page, not a photograph of one wheel.
A ball: curd stretched in hot water and shaped by hand, often with a knot on top. Mozzarella, burrata and bocconcini.
Milk Cow's milk.

Ragusano in the world's kitchens

It is part of Italian cuisine, originating from the island of Sicily.

At a glance: where it turns up

Cuisines

Italian

Custom and folk tradition

The reliance on Modicana cattle and their specific diet of grass and hay highlights a traditional farming approach in the region.

Protection and trade

Ragusano received Italian DOC recognition in 1955. Later, it obtained the European Union's PDO designation in 1995. These protections ensure the cheese meets strict regional standards.

Questions people ask about Ragusano

What milk is used to make Ragusano?

This cheese is crafted using whole milk sourced exclusively from Modicana cows. These animals are raised in the designated area and fed only on fresh grass or hay.

Where does this cheese come from?

This cheese hails from the southern Italian island of Sicily. Its production is confined to the specific territories of the Ragusa and Syracuse provinces.

Is Ragusano a stretched-curd cheese?

Yes, Ragusano is classified as a pasta filata cheese. During the manufacturing process, the curd is heated and stretched to achieve its characteristic firm texture.

Does it have protected status?

Ragusano benefits from significant regulatory safeguards. It received Italian DOC recognition in 1955 and later secured the European Union's PDO designation in 1995.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Ragusano cheese", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.

More from Italy

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🇮🇹 Italy and 1 moreMozzarella A semi-soft Italian stretched-curd cheese made from cow or buffalo milk.Cow · Semi-soft · Milky and fresh 🇮🇹 ItalyCastelrosso A rare semi-hard cow's milk cheese from Piedmont with a gray rind and mild lactic flavor.Cow · Semi-hard · Buttery and creamy 🇮🇹 ItalyBurrata A fresh Italian cheese with a solid mozzarella pouch filled with cream and stracciatella.Cow · Fresh · Milky and fresh 🇮🇹 Italy and 4 moreProvolone A semi-hard Italian stretched-curd cheese aged for at least four months.Cow · Semi-hard · Sharp and tangy-aged

Its cousins elsewhere

All stretched curd cheeses
🇺🇸 United StatesBig Woods Blue A firm, creamy sheep's-milk blue cheese aged six to eight months in Minnesota.Sheep · Semi-hard · Savoury and brothy 🇦🇺 AustraliaCheer A mature cheddar cheese made in Australia by Warrnambool Cheese and Butter.Cow · Semi-hard · Sharp and tangy-aged 🇮🇳 IndiaKalimpong cheese A mild, crumbly cow's-milk cheese from a West Bengal hill station, started by a Jesuit priest.Cow · Semi-hard · Tangy and lactic 🇸🇾 Syria and 5 moreAkkawiجبنة عكاوي A white brined cow's milk cheese from the Levant named after Acre.Cow · Brined · Salty

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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