| 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
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