This classic Sicilian cheese is known as a 'caciocavallo'. It is delicate, soft, sweet and a pale yellow colour if eaten young. A maturing period longer than six months gives the cheese a spicier flavour and a harder crust.

The 'stagionato' cheese is usually grated at the meal table. But many eat the slices cooked in olive oil, salt and pepper having been given a covering of whipped egg. Its called 'cascavaddu frittu cu l'uva'.

Ragusano DOP cheese is in fact made from, and only from, the full fat or 'intero' milk of the Modicana breed. They are reared in the Ragusa hinterland and the town of Modica in particular. The meat from the breed can also be found in numerous pasta dishes.