Raschera

Raschera is a semi-hard, Italian cheese made from cow's milk, often with the addition of ewe's or goat's milk. It originates from the Piedmont region of Italy, specifically the province of Cuneo, in the Valle di Raschera, from which it takes its name.

Production: Traditionally, Raschera was a cheese produced by mountain herdsmen during the summer months. Nowadays, production takes place year-round, but the cheeses made during the summer grazing season are considered superior. The milk is usually raw or pasteurized. The cheese is pressed and aged for a minimum of one month, although some varieties are aged for several months.

Characteristics: Raschera typically has a square shape, though round versions are sometimes found. The rind is thin and reddish-gray to yellowish-gray in color, becoming rougher with age. The paste is ivory to straw-yellow with irregular small holes. It has a characteristic aroma of mountain herbs and a delicate, slightly tangy flavor that intensifies with aging.

Varieties: Several variations exist, including Raschera d'Alpeggio, which is made only with milk from cows grazing in the high mountain pastures. Another variation is made with the addition of black pepper.

Protected Designation of Origin (PDO): Raschera has been granted Protected Designation of Origin (PDO) status by the European Union, meaning that it can only be produced in a specific geographical area using traditional methods.

Uses: Raschera is often enjoyed as a table cheese, served with bread, fruit, and nuts. It also melts well and can be used in cooked dishes such as gratins, pasta sauces, and fondue. It pairs well with red wines from the Piedmont region.