Raschera

The production specification traces Raschera from the pastures around Mondovì to the adjoining Cuneo plain. Herds moved down in the harsher season to eat the hay produced there, and cheesemaking skills traveled with them.

This helps explain a name that covers both mountain and lowland production. Raschera di Alpeggio has its own pasture, altitude and seasonal requirements; the broader Raschera tradition also belongs to the dairies of the plain.

Raschera begins with cow’s milk, with small sheep’s or goat’s milk additions permitted. The curd is pressed in molds that give the cheese either its round or square form. Salting can be in brine, dry, or a combination of the two.

Maturation lasts at least a month. Natural cellars or climate-controlled rooms provide the conditions for aging; the specification connects this stage with the character of the finished cheese. Its white to ivory paste is elastic, with small, scattered holes, and longer aging brings a more savory, moderately piquant flavor.

Use the full protected name, Raschera DOP, when choosing this cheese. The specification sets its maturation as follows: At least 1 month.