✓ Consortium verified

Criscione Giuseppe ed Emanuele

Ragusa · Province of Ragusa · Sicilia

Ragusano DOP

Criscione Giuseppe ed Emanuele works in Ragusa at the heart of southeastern Sicily's Ragusano territory. Their focus is the DOP cheese that defines the region: massive parallelepipeds of stretched-curd made from raw milk, each block weighing 12–16 kilograms and ripening to a golden straw-yellow. The brothers operate within a production zone spanning fifteen municipalities, where limestone soils and local dairy traditions shape every wheel.

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

What it makes

DOP

Ragusano

Ragusano PDO is a large parallelepiped-shaped stretched-curd raw-milk cheese (12-16 kg) with golden to straw-yellow rind, ripened at least three months, sweet and delicate when young and sharp when aged.

→