Raschera

Raschera is a semi-hard, raw or pasteurized cow's milk cheese that originates from the Piedmont region of Italy. It is named after the Raschera Lake and the alpine pastures of the same name in the Cuneo province.

History

The production of Raschera dates back to ancient times, with the first documented references to the cheese appearing in the 14th century. It was traditionally made by shepherds in the summer months when they moved their herds to higher pastures.

Production

Raschera is made from whole cow's milk, although it can also be made from a mixture of cow, sheep, and goat's milk. The milk is heated and rennet is added to coagulate it. The curd is then cut, cooked, and pressed into molds. The cheese is aged for at least a month, during which it develops a thin, natural rind and a pale yellow interior with small holes.

Characteristics

Raschera has a square shape with slightly rounded corners, a characteristic that distinguishes it from other cheeses. It has a thin, elastic rind that is pale yellow to reddish in color. The cheese has a slightly sweet, milky flavor with hints of herbs and grass. It has a firm, elastic texture that becomes crumbly with age.

Uses

Raschera is a versatile cheese that can be used in a variety of dishes. It can be eaten on its own, paired with fruits and nuts, or used in cooking. It melts well and is often used in pasta dishes, risottos, and fondues. It also pairs well with light red wines and fruity white wines.

Recognition

Raschera has been awarded the Protected Designation of Origin (PDO) status by the European Union, which guarantees its quality and authenticity. This means that only cheese produced in the designated area using traditional methods can be called Raschera.

See also

• List of Italian cheeses
• List of cow's milk cheeses

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