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