Cosacavaddu Ibleo was named in the XIX century after the geographical area of the cheese made by the farmers living in the Hyblaean mountains (a mountain range included in the province of Ragusa). It is a pasta filata cheese made with traditional techniques and tools.
The Cosacavaddu Iblean is a prized cheese of ancient Sicilian tradition. It seems, in fact, that its production has begun around 1400, and immediately got a big spread. Already in 1550, thanks to its growing popularity, the Cosacavaddu Ibleo was one of the most typical Sicilian products sold. A hard cheese from the pasta filata family, Among all the Sicilian cheeses the Cosacavaddu Rausanu is one of the best and one of the most important for its historical value. It is made with spun paste and whole milk of cow, and it is worked in handicraft way absolutely with traditional equipments. The zone of production is the province of Ragusa.