Among the most ancient cheeses of Sicilia there is the Ragusano Dop cheese. Originally it was the Caciocavallo for Ragusa people, maybe for the system of drying, across an axis.
Both aged and half-aged it goes well with red wines while the fresh one goes better with white wines.
It is suggested to leave it off the fridge (in the less cold part) on hour before serving.
The Association of protection of Ragusano cheese has been instituted on march 9th 1999 and was born to promote a typical product that still nowadays represents the pride of Iblean cheese tradition.
The recipe
Egg plant pudding with Ragusano dop cheese
cut the egg plant in dices and leave them rest one hour in water and salt.
Cook in abundant basil (or mynth) and garlic.
Mix them with eggs and aged Ragusano raped cheese, and put them in layers one over each other and alternated with tomato sauce and Ragusano cheese slices.
Close the oveplaced layers with egg plants slices over which you can spread abundant bread crumbles and a little olive oil.
Put it in hot oven for about a quarter of an hour.
