M�rke: La Taberna Imperiale

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It could be called the 'ingot of the Iblei,' because of its parallelepiped shape and intensely golden rind when mature:

Ragusano comes from pasta filata, like mozzarella and caciocavalli, ripens by hanging from the ceiling of the coolest cellars and, after a few months, turns golden and gives off scents of Mediterranean scrub and orange blossoms.
But it is the child of a fragile system: Modicane cows are in danger of extinction, farms are losing the central role they once had, and consumption is mostly local.
All attempts to produce it in large dairies, with modern technology, have yielded poor results: the quality and uniqueness of masseria cheese has never been reproduced.

The Modicana has been considered to be among the best triple-attitude cattle breeds and is extremely hardy: it can survive the torrid Mediterranean summers, feeding mainly on pasture.
Brada all year round, she is only hospitalized for milking: like all wild cows, moreover, she gives milk only if, by her side, there is a calf.
An extraordinary milk: ideal raw material for Ragusano, one of Sicily's finest cheeses.