Raschera

Raschera is an Italian semihard, pressed cheese made primarily from cow’s milk, with the possible addition of small quantities of ewe’s and/or goat’s milk. It holds a PDO (protected designation of origin) status and is produced in the province of Cuneo. This cheese is named after the Alpe Raschera, a pasture at the foot of Monte Mongioie in the village of Magliano Alpi. Approximately 720 tons of Raschera PDO are produced annually.

Production

Raschera PDO can be labeled "d’Alpeggio" when produced during the summer in mountain pastures over 900 meters above sea level. The curd is formed by cutting it into hazelnut-sized granules, then collected and drained in muslin for ten to fifteen minutes. It is then placed into cylindrical (fascele) or quadrangular (conca) molds and pressed for at least twelve hours. The cheese is dry salted or salted in brine and ripened for at least one month. Cylindrical Raschera has a diameter of 12–16 inches (30–40 centimeters), a convex edge of 3–4 inches (7–9 centimeters), and a weight of 15–20 pounds (7–9 kilograms). The square shape has a side of 12–16 inches (30–40 centimeters), a straight edge of 5–6 inches (12–15 centimeters), and a weight of 18–11 pounds (8–10 kilograms).

Characteristics

The rind of Raschera is thin, elastic, and reddish-gray with red patches. The interior is white or ivory, with small and sparse eyes, and has an elastic and consistent texture. Fresher cheeses have a delicate odor with milk and cream characteristics, while aged cheeses have a spicy, savory, and persistent aroma. The flavor is delicate and aromatic when fresh, becoming moderately piquant or salty when aged. Raschera has a savory and salty taste, similar to Muenster cheese, and can be moderately sharp if aged.

History and Origin

Raschera is named after Lake Raschera, located at the foot of Mount Mongioie in the Ligurian Alps. It is traditionally made in the municipality of Magliano Alpi in Cuneo. The cheese has a distinctive shape because, historically, it was transported by mules from the Alps to the valleys, making it more convenient to stack the square-shaped cheeses. Raschera PDO dates back to at least the 15th century, as evidenced by rental contracts in the Pamparato town hall archives requiring shepherds to graze cows on the field of Raschera and pay rent with cheese.

Flavor and Serving Suggestions

Raschera is highly appreciated both as a standalone product and as an ingredient in cooking. It can be melted to make creamy risotto, served with cooked vegetables, diced in mixed salads, or used for fondues, vol-au-vent, savory pies, filled pasta, and as a seasoning for potato gnocchi. It pairs well with well-structured white wines and medium-bodied red wines, as well as with red wines and beers. Raschera can also be enjoyed with grape and green tomato preserves and wholemeal bread.

Distinctive Features

Raschera PDO is produced using milk from two consecutive milkings, either raw or pasteurized. Curdling occurs at 30-37°C with the addition of animal rennet. The curd is broken into corn kernel and hazelnut-sized grains, then extracted, drained, and shaped. The forms are salted and ripened for at least 30 days for sterilized milk and 60 days for raw milk. Raschera d'Alpeggio, made from milk obtained from mountain pasture animals, has a yellow color and aroma of herbs and flowers. The flavor is full, complex, and persistent.

Important Facts

Country of Origin	Italy
Specific Origin	Province of Cuneo
Certification	PDO (1996)
Milk Type	Cow's milk, possible addition of small quantities of ewe's and/or goat's milk
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