Raschera P.D.O.

From a historical point of view, the first evidence of the existence of this cheese dates back to the 1400s, when a local squire demanded for payment of rent ‘some wheels of that good cheese that is made up there’, from shepherds who ‘lead their cows to graze the grass of the Raschera meadow’. Its name derives from Alpe Raschera near Mount Mongioie in the municipality of Magliano Alpi.

TECHNICAL CARD

DENOMINATION:

Raschera P.D.O.
PRODUCTION AREA:

Piedmont: province of Cuneo
TYPOLOGY:

raw, semi-hard or full-fat cheese with well-distributed fine and medium-sized eyes
MILK:

cow's milk, possibly thermised and topped up with small additions of sheep and/or goat's milk, sometimes partially skimmed also by affioramento and inoculated with milk enzymes and/or natural inoculants.
CRUST:

non-edible, thin, grey and/or reddish in colour, sometimes with yellowish reflections, elastic, smooth and regular, sometimes with reddish patches on the heels, accentuated with maturation.
SEASONING:

minimum period of 1 month
PRODUCTION:

annual, summer (alpine)

Raschera P.D.O.

DENOMINATION:

PRODUCTION AREA:

TYPOLOGY:

MILK:

CRUST:

SEASONING:

PRODUCTION:

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