Region, town Piedmont Texture semi-hard elastic Protein content 43% to 53% Source of milk Cattle | Pasteurized Raw or Pasteurized Fat content 43% to 53% Country of origin Italy | |
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Dimensions 30–40 cm (12–16 in) cylinder or 40 cm (16 in) square Regions Cuneo, Italy, Piedmont, Italy Similar Castelmagno cheese, Toma cheese, Bra cheese, Casciotta d'Urbino, Ragusano cheese | ||
Raschera dop
Raschera is an Italian pressed fat or medium fat, semi-hard cheese made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has an ivory white color inside with irregularly spaced small eyes, and a semi-hard rind which is red gray sometimes with yellow highlights. It has a savory and salty taste, similar to Muenster cheese, and can be moderately sharp if the cheese has been aged.
The cheese was given an Italian protected designation of origin (DOP) in July 1996, and may also carry the name "di alpeggio" (from mountain pasture) if the cheese was made in the mountainous areas of its designated Province of Cuneo.
References
Raschera Wikipedia(Text) CC BY-SA