Raschera DOP

Raschera is the name of an alpine hut in the municipality of Magliano Alpi in the province of Cuneo. Raschera cheese is normally square because, in the past, its shape made it easier to be stacked in the saddle-packs of the mules used to carry it down to the valley. As happens with another Piedmont cheese, Sora, the external form bears the marks of the canvas used to wring it after it has curdled. The alpine hut cheeses can be distinguished by the letter ‘a’ inserted in the ‘r’ of the brand.

Organoleptic characteristics

Aspect and texture
compact, elastic, ivory or yellow paste with widespread, small holes
Taste
intense with traces of goat and sheep, ‘stings’ in the mouth when ripened
Serving suggestions
Red wines and beers. Grape and green tomato preserve. Wholemeal bread

Technical characteristics

Milk
skimmed, raw or pasteurised, cow, goat and sheep’s milk
Production method
artisan, industrial and alpine pasture
Paste
cooked, pressed
Salting
dry
Ripening
at least 30 days
Production period
throughout the year, summer alpine pasture
Fats
32 % F-Dm
Weight
7-10 kg
Dimensions
base 40 x 40 cm, h. 12-15 cm
Producers
dairies from Cuneo belonging to the Raschera production and protection Consortium
Codice forma
n.d.
Codice tagliato
n.d.

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