Ragusano was called "caciocavallo ragusano", probably due to drying, that took place riding on an axis, and the area of origin, Ragusa. Parallelepiped shape with a square section with rounded corners. Thin crust, smooth, firm, golden yellow or pale brownish with the continued maturation; taste very pleasant, sweet and delicate, sometimes spicy and flavorful cheeses with advanced aging. The weight varies from 10 to 16 Kg