Raspadura
Raspadura is a classic of Lombard culinary tradition, particularly in the Lodi area.
The term refers to a specific way of serving cheese, using a product very similar to Grana Padano.
It is, in fact, a cooked cow’s milk cheese, weighing between 30 and 40 kg.
The traditional way to serve it involves using a special knife to cut the “Raspadura,” or thin slices of cheese.
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Characteristics
Region
Milk Origin
Appearance
Hard, grainy texture, and straw-yellow color, varying in color depending on the length of aging.
Flavor
Dry and intense.
Pairings
Red wines, pumpkin mustard, Modena balsamic vinegar, cured meats, walnuts, mushrooms.
Technical specifications
| Milk | pasteurized cow's milk |
|---|---|
| Processing | artisanal |
| Cheese paste | cooked, pressed |
| Salting | dry |
| Seasoning | minimum 9 months |
| Production | all year round |
| Fat | 32% Mgss |
| Weight | 30 kg – 40 kg |
| Diameter | diameter 35-45 cm, h. 18-25 |
| Producers | Cheesemakers from the province of Lodi |
| Whole Cheese Code | 0606120 |
