30–40 cm (12–16 in) cylinder or 40 cm (16 in) square
Weight
7 to 9 kg (15 to 20 lb)
Aging time
30 days or more
Certification
DOP
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Raschera is an Italian pressed fat or medium fat, semi-hard cheese made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has an ivory white color inside with irregularly spaced small eyes, and a semi-hard rind which is red gray sometimes with yellow highlights. It has a savory and salty taste, similar to Muenster cheese, and can be moderately sharp if the cheese has been aged.
The cheese was given an Italian protected designation of origin (DOP) in July 1996, and may also carry the name "di alpeggio" (from mountain pasture) if the cheese was made in the mountainous areas of its designated province of Cuneo.[1][2]
^Donnelly, Catherine (2016). The Oxford Companion to Cheese. Oxford University Press. p. 606. ISBN 9780199330881. Retrieved 3 December 2016.
^Zeppa, Giuseppe (2004). "Raschera". Dairy Science and Food Technology. Retrieved 21 September 2016.
Raschera is an Italian pressed fat or medium fat, semi-hard cheese made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's...
several traditional cheeses of the region, including Castelmagno, Bra, Raschera, and Toma Piemontese; and are also raised for meat, as beef from Piedmontese...
1263 of 01.07.96 GUCE L. 163 of 02.07.96 Sicily Ragusa, Syracuse 168 Raschera PDO Cheeses Reg. CE n. 1107 of 12.06.96 GUCE L. 148 of 21.06.96 Piedmont...
ISBN 9780199330881. Retrieved 3 December 2016. Zeppa, Giuseppe (2004). "Raschera". Dairy Science and Food Technology. Retrieved 21 September 2016. Anderson...
Kingdom of Sardinia (1720–1861) printed in 1852. It is also referenced as Raschera, which is the name of a lake, of alpine pasture at the foot of the mountain...
used to make cheeses, either pure caprino or mixed-milk, including Toma, Raschera, Bra and robiola. Kids are usually slaughtered at a weight of 10–13 kg;...
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