Raschera

Raschera is an Italian cheese.

History

In a lease of the late 15th century this pasture area is required by the pastors of some " this good cheese " by the landowners. The original square shape of the Raschera was probably chosen in order to better carry him to the pack-saddle the donkey can. Meanwhile, he is also produced in a cylindrical shape.

Production

The milk from two consecutive milkings ( morning evening ) is heated to 27-30 ° C. and mixed with rennet. After coagulation, the curd is cut into large pieces hazelnut. The remote Rohkäsemasse rests for a few minutes under the whey, then the cheese is removed and shaped.

The Alpeggio is always formed with linen cloths. After about 5-15 minutes, the fabric is opened and the Rohkäsemasse by hand kneaded to remove excess whey. The cheese is then pressed together with the linen cloth in shape, covered with a wooden plank and complains about six hours with stones. Only now the cloth is removed and the cheese is pressed alone in the form.

The cheese is aged for at least three weeks with increasing maturity is also the color of the dough changed to a light ivory touch.

Trademarks

On top of the cheese is approved by the consortium emblem, a stylized 'R' imprinted. It is surrounded by a green label with the brand name and the inscription ' Raschera Controlled Denomination of Origin '.

Types of Raschera

• Raschera DOP
• Raschera di Alpeggio ( from the Alps ) must be prepared and matured only at altitudes higher than 900 m above sea level.

Area of ​​production

The Raschera DOP may be made ​​throughout the province of Cuneo. The variety " Raschera di Alpeggio ", however, only in the communities Frabosa Soprana Frabosa Sottana, Garessio, Magliano Alpi, Montaldo Mondovi, Ormea, Pamparato, Roburent and Roccaforte Mondovi.

Use in the kitchen

As a table cheese with a light wine from Piedmont, but also in salads or risotto, he is very popular in Italy. Pickled green olives he is an excellent antipasto or just a " snack ".