Raschera

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Raschera
Raschera fetta.jpg
Country of origin Italy
Region, town Piedmont
Region Cuneo
Source of milk Cow
Pasteurized Raw or Pasteurized
Texture semi-hard elastic
Fat content 43% to 53%
Protein content 43% to 53%
Dimensions 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 PDO

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]

External links[edit]

References[edit]

  1. ^ Donnelly, Catherine. The Oxford Companion to Cheese. Oxford University Press. p. 606. ISBN 9780199330881. Retrieved 3 December 2016. 
  2. ^ Zeppa, Giuseppe (2004). "Raschera". Dairy Science and Food Technology. Retrieved 21 September 2016.