Ragusa caciocavallo
A Sicilian cheese that is just as good as the famous Grana Padano is the caciocavallo, now recognized as a protected brand.
It is a hard cheese made from cow's milk mixed with rennet or lamb's milk, with an unmistakable spicy taste. The Hyblean plateau, near the Ragusa area, marked by stone walls and lush green trees of carob, is full of cows such as the Brown Swiss Holstein, which over time has replaced the Modica, a breed which has now almost totally disappeared.
During our excursion, you will enjoy a taste of caciocavallo .
