It is one of the oldest and typical cheeses of the Sicilian tradition. It is distinguished by its aromatic taste and has the shape of a square-based parallelepiped. Official documents attest to the fact that it has been produced since the 16th century. In his work Ferdinando il Cattolico and Carlo V, in fact, Carmelo Trasselli reports that in 1515 the trade of this product, already very flourishing, was subjected to a reduction in duties. It was often called Caciocavallo Ragusano because of the seasoning system that consisted of hanging the forms on horseback of a stick. A strange tradition and method of maturing that today is cancelled by the name, which has kept only a reference to the production area. In 1996 it obtained DOP certification from the European Community.
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