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Raschera

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description Raschera Overview

Raschera is an Italian semi-hard cheese with Protected Designation of Origin (PDO) status, originating from the Cuneo province in the Piedmont region. It is produced from cow's milk, sometimes with the addition of small amounts of sheep or goat milk, and is aged for at least 30 days. The cheese is notable for its distinctive shape, which can be either square or round, and its pale, elastic interior with small holes. It has a mildly savory and slightly tangy flavor profile.

help Raschera FAQ

Where is Raschera cheese made?

Raschera is produced in Italy's Cuneo province in Piedmont. Its PDO designation protects the geographical identity of this semi-hard cheese.

What milk is used to make Raschera?

Raschera is made mainly from cow's milk, with small amounts of sheep's or goat's milk permitted in some versions. The PDO product may be made from raw or pasteurized milk under the production rules.

How long must Raschera be aged?

Raschera must be aged for at least 30 days. The resulting cheese is semi-hard, with an ivory paste and scattered irregular holes.

What does Raschera taste like and how is it used?

Young Raschera is generally mild, delicate, and fragrant, with stronger notes developing during longer aging. It works as a table cheese and is also used to enrich risotto, fondue, and other Piedmontese dishes.

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