Raschera
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Raschera
| Raschera | |
|---|---|
| Country of origin | Italy |
| Region, town | Piedmont |
| Region | Cuneo |
| Source of milk | Cow |
| Pasteurised | Raw or Pasteurized |
| Texture | semi-hard elastic |
| Fat content | 43% to 53% |
| Protein content | 43% to 53% |
| Dimensions | 30-40 cm cylinder or 40cm square |
| Weight | 7 to 9 kg |
| Aging time | 30 days or more |
| Certification | PDO |
Raschera is an Italian pressed semi-fat, semi-hard cheese made with partly skimmed raw or pasteurised 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.
Sources and further reading
- Raschera at DAIRY SCIENCE AND FOOD TECHNOLOGY (English)
- Raschera at Italian Made (English)
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