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Di Stefano Carmelo

Ragusa · Province of Ragusa · Sicilia

Ragusano DOP

Di Stefano Carmelo operates in Ragusa, within the fifteen-municipality Ragusano DOP zone of southeastern Sicily. The producer crafts Ragusano PDO, the distinctive stretched-curd cheese made from raw milk that defines this protected origin. Each parallel­epiped loaf, weighing 12–16 kilograms, develops its characteristic golden to straw-yellow rind through careful aging. In a region where dairy tradition runs deep, this maker contributes to preserving the specific techniques and milk quality that Ragusano demands.

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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.

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