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By Rotraud Michael-Degner

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Also used in cooking as an ingredient in salads and as grating cheese. Fat content: Minimum 45% Product period: All year. Ripening: According to the desired ripening level anywhere from 2 to 6 months. 44 Ragusano Table and grating cheese Taste: Up to 6 months it is mild and soft, when ripened spicy and savory. Smoked Ragusano has a typical taste of its own. A cube-shaped, full-fat hard cheese made from cow's milk with blunted edges. 4 lbs. The rind of the young cheese, is straw to golden-yellow, that of the aged, ripened Ragusano is dark brown.

White to light straw-yellow in color, this cheese has a hard, grainy texture. Production areas: Lazio and Sardegna. Use: Mainly used as a grating cheese in Roman and Southern Italian cuisines, enhancing any dish with its particularly pleasant scent. One of the oldest cheeses in the world. Fat content: Minimum 36% Production period: Only during the period from November to July. Ripening: At least 8 months. 38 Pecorino Siciliano Table and grating cheese A round, full-fat hard cheese made exclusively from sheep's milk in cylindrical blocks with flat, slightly concave border.

Thus, cheese should be stored in the lower vegetable drawer of the refrigerator. All types of cheeses should be individually wrapped to avoid the mixing of different flavors. Also, different varieties of cheeses should not be kept in the same plastic container! Soft cheeses as well as sliced cheeses should be first wrapped in tinfoil, then placed in a plastic wrapping. Hard cheeses must be placed in moist, damp cloths prior to refrigeration. Grating cheeses can be kept in plastic containers and stored in a cool place in the kitchen.

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