Raschera
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|
|
| origin |
 Italy - Province of Cuneo
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| Starting products |
semi-skimmed raw milk the cow |
| Cheese group | cut cheese |
| Fat i. Tr. | min. 32% |
| shape | square, |
| Weight | 7-10 kg |
| Ripening time | 3–12 weeks |
| bark | gray-reddish |
| dough | white, elastic, without holes |
| Aroma | mild but typical |
| taste | spicy, piquant |
| Certification |
 DOP
|
Raschera is an Italian type of cheese.
history
In a lease from the end of the 15th century, the landowner of this pasture area asked the shepherds to have some “good cheeses”. The originally square shape of the Raschera was probably chosen to make it easier to transport on the donkey's pack saddle. It is now also produced in a cylindrical shape.
Manufacturing
The milk from two successive milkings (evening and morning) is heated to 27–30 ° C and rennet is added. After curdling, the curd is cut into hazelnut-sized pieces. The settled raw cheese mass rests for a few minutes under the whey , after which the cheese is removed and shaped.
The Alpeggio is always formed with linen cloth. After about 5–15 minutes, the cloth is opened and the raw cheese mass is kneaded by hand to remove excess whey. The cheese is then pressed into shape together with the linen cloth, covered with a wooden plank and weighted down with stones for about six hours. Only now is the cloth removed and the cheese pressed into shape on its own.
The cheese matures for at least three weeks; as it matures, the color of the dough changes to a light ivory note.
Trademark
The consortium-approved emblem, a stylized 'R', is embossed on top of the cheese. It is surrounded by a green label with the trademark and the words 'Raschera Denominazione di Origine Controllata'.
Types of Raschera
- Raschera DOP
- Raschera di Alpeggio (from the Alm) may only be produced and matured at altitudes above 900 m slm .
Manufacturing area
The Raschera DOP may be produced in the entire area of the province of Cuneo . The “Raschera di Alpeggio” variety, on the other hand, is only available in the municipalities of Frabosa Soprana , Frabosa Sottana , Garessio , Magliano Alpi , Montaldo Mondovì , Ormea , Pamparato , Roburent and Roccaforte Mondovì .
Use in the kitchen
As a table cheese with a light wine from Piedmont, but also in risotto or salads, it is very popular in Italy. Pickled with green olives, it is an excellent antipasto or just a "snack".
Individual evidence
- ↑ Regulation (EC) No. 1263/96 . In: Official Journal of the EU.