Raschera
Raschera |
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Country of origin |
Italy |
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Region, town |
Piedmont |
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Region |
Cuneo |
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Source of milk |
Cow |
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Pasteurized |
Raw or Pasteurized |
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Texture |
semi-hard elastic |
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Fat content |
43% to 53% |
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Protein content |
43% to 53% |
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Dimensions |
30–40 cm (12–16 in) cylinder or 40 cm (16 in) square |
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Weight |
7 to 9 kg (15 to 20 lb) |
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Aging time |
30 days or more |
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Certification |
PDO |
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Raschera is an Italian pressed semi-fat, semi-hard cheese made with partly skimmed raw or pasteurised 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.
External links
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