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Raschera

February 20, 2013

Characteristics

Cheese of cow’s milk, if necessary with ovine and oat’s milk, half-fat, raw, with half-hard and pressed dough. The dough is white or ivory; quite consistent and elastic.

Cylindric or parallelepipedal shape, on one side there s the official mark. In the square moulds each side is 40 cm long, and they are 7-12 cm high; these weigh 7 to 10 kilos.

The round moulds have a 35-40 cm diameter, they are 7 to 9 cm high and weigh 5 to 8 kilos.

The rind is grey, sometimes with red shades, elastic, smooth and regular.

History

The Raschere has got its name from the Ruscharia region (as said by Bertaldi in 1620), that includes the Raschera lake, at the feet of mount Mongioie, and the Rascaira Alp, in the commune of Magliano Alpi.

Production zone

All the province of Cuneo; the moulds produced in the mountains, in the communes of Frabosa Soprana, Frabosa Sottana, Roburent, Roccaforte Mondovì, Ormea, Val Casotto (Garessio), Magliano Alpi, Montaldo di Mondovì and Pamparato, can be called Raschera from Alpine Pastures.

  • Official classification: Presidential decree; 16/12/1982.
  • Denominazione di Origine Protetta: Reg. (CE) n. 1263 del 01/07/1996

Thecnique production

The Raschera is made of cow’s milk, sometimes with ovine or oat’s milk, warmed up at 29-30°C and mixed with liquid rennet; the mix is then broken for five minutes, beaten and put in a cloth, so that it will drain.

It is then put in the “fascere” and pressed. The square moulds go from the “fascere” to the “conca”, where the high is salted, four or five days before the plain sides.

The seasoning lasts more than thirty days.

Taste and smell

Intense milk and forage scent; the Raschera from Alpine pastures has more acrid flavors of alpine herbs. The fresh moulds have a delicate and fine taste; the seasoned ones have an intense, pesistent and sapid one, sometimes slightly hot. In the mouth it feels delicately granular.

How to eat it

How to eat it: alone or in dishes (Soufflé with Raschera).

Recommended wines

Dolcetto d’Alba, Dolcetto di Dogliani, Barbera d’Alba, Verduno Pelaverga.

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ONAF

L’ONAF (Organizzazione Nazionale Assaggiatori di Formaggi), nata nel 1989 in Piemonte dove ha tuttora le sede nel prestigioso Castello di Grinzane Cavour (CN), si propone la diffusione della conoscenza e del corretto assaggio dei formaggi. Conta circa Assaggiatori. L’ONAF è presente in tutta Italia, isole comprese, attraverso quindici Delegazioni Interprovinciali. Si diventa soci iscrivendosi all’ONAF, si diventa Assaggiatori e Maestri dopo aver superato con profitto i corsi di studio di 1° e 2° livello, che danno diritto ai relativi distintivi color argento e oro. ONAF (Organizzazione Nazionale Assaggiatori di Formaggi - National Association of Cheese Tasters), has as an aim the diffusion of knowledge of cheese and of correct tasting methods. It has about 1500 members, divided in: Members, Tasters and Master Tasters. ONAF has fifteen Delegations in fifteen regions. To become a member it's enough to pay an annual free, to become Tasters and Master Tasters it's necessary too participate to the first- and second-level courses and to pass a final exam

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