Giunta Giovanni

Giovanni Giunta tends his dairy in the heart of Ragusa's fifteen municipalities, where limestone pastures and centuries of cheesemaking know-how converge. His Ragusano—that distinctive stretched-curd block weighing 12 to 16 kilos—develops its golden rind through careful handling of raw milk and patient aging. Each cheese bears the imprint of a maker who understands that DOP status reflects not reputation alone, but measurable standards: pH, texture, and the precise geometry that defines Ragusano's architectural form.

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