Raschera 
Raschera is a semi-hard pressed cheese from the province of Cuneo in Italy, made with raw or pasteurized cow milk that may take a little sheep or goat milk. It tastes savory and salty, close to Muenster, and grows sharper with age.
Yozh, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Italy |
| Specific Origin | Province of Cuneo |
| Protection | PDO (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Fat Content | Medium fat or fat |
| Rind | Thin, elastic, regular, reddish-gray with red patches |
| Texture | White or ivory with small and sparse eyes, elastic, and consistent |
| Flavor | Fresh and delicate in fresher cheeses, spicy, savory, and persistent in aged cheeses |
| Aroma | Spicy, savory, and persistent |
| Colors | White or ivory |
| Forms | Cylindrical ("fascele") 12–16 inches diameter, 3–4 inches edge, 15–20 pounds weight; Quadrangular ("conca") 12–16 inches side, 5–6 inches edge, 18–11 pounds weight |
| Age | At least one month |
| Alternative Spellings | Raschera D’alpeggio |
What is Raschera Cheese?
Raschera comes from the Italian province of Cuneo. It was given Italian protected designation of origin status in July 1996. Cheese made in the mountainous parts of that province may also be sold as "di alpeggio", meaning from mountain pasture.
It is a pressed cheese made with cow milk, either raw or pasteurized. A small amount of sheep's milk, goat's milk, or both can be added.
The paste is ivory white with small eyes spaced at irregular intervals. Around it sits a semi-hard rind, red gray, sometimes with yellow highlights. The cheese is classed as fat or medium fat and semi-hard.
The taste is savory and salty, much like Muenster cheese. Aged wheels turn moderately sharp.
How Does Raschera Cheese Compare?
The most relevant cheeses to compare Raschera against.
