Raschera cheese

Raschera cheese

Raschera is a semi-fat, pressed cheese, produced with cow's milk possibly added with small additions of sheep and / or goat's milk, sometimes partially decimated by surfacing and with at least one month of maturation. The paste is quite consistent, elastic, with scattered and irregular holes. The color is white or ivory white. Raschera is an excellent cut cheese produced and aged without preservatives.

There are two distinct types of Raschera and precisely: "Raschera d'Alpeggio", when it is produced and aged above 900 m asl in the territories of the Municipalities of: Frabosa Soprana, Frabosa Sottana, Garessio, Magliano Alpi, Montaldo Mondovì, Ormea, Pamparato, Roburent, and Roccaforte Mondovì; and "Raschera" which can be produced throughout the territory of the Province of Cuneo. The peculiar characteristic of Raschera cheese is the possibility of being manufactured both in the "round" shape, that is cylindrical, weighing approximately 7-9 kg, with a sidewall of 7-9 cm. and a diameter of 35-40 cm and / or in the "square" shape, or parallelepiped, weighing approximately 8-10 kg, with a side of 12-15 cm. and one side of 40 cm.

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