"Raschera" cheese is produced with cow's milk, at times with the addition of sheep's or goat's milk and is historically found in the Cuneo Province. It is named after the Rascherà Lake situated in the Monregalese area, where cheese production has retained its ancient features, and follows a consolidated technique.
This cheese is traced to the end of the 1400s, proven by a lease contract of those times which documented the claims that the shepherds of the Pamparato zone paid their dues with Raschera cheese.The fodder is a fundamental element, and this is gathered in the production areas, where it is affected by the Piedmont climatic conditions.
Raschera cheese in fact is produced with milk produced and ripened at an altitude of more than 900 m above sea level, and thus bears the "Alpine" label, and when produced from November to April is tagged as "Winter Alps."
The area of production and maturation covers the entire territory of the Province of Cuneo.
- sottile grigio-rossastra, a volte con riflessi giallognoli, elastica, liscia e regolare. Eventuali fioriture rossastre accentuate con la stagionatura. Non edibile.
- slightly convex of 6 cm to 9 cm with cylindrical shape, irregular 7 cm to15 cm in square form
- may be either cylindrical with flat sides and diameter of 30 cm to 40 cm or square with flat sides and length of each side from 28 cm to 40 cm
- compact, flexible with tiny, irregular, diffused holes
- variabile da 5 a 9 kg per le forme cilindriche, variabile da 6 a 10 kg per le forme quadrangolari
- 96 mg
- 28.5 g
- 21.1 g
Sensory and organoleptic characteristics
- Aroma and Taste:
- refined, delicate, fragrant
- Other features:
- moderately spicy and sapid if not aged
How it is made
The cheese dough is achieved with milk coagulated with calf rennet at a temperature between 30 and 37°C, and is cut and pressed in the specific square or round moulds. In the mountain dairies, the form is given by the cheese cloths which the alpine cheese maker uses to press the curd, followed by manual processing and a second forming in the cheese cloth. Then it is placed in the cheese moulds and covered with wooden shelves with stone weights on top to press on the cheese. It is then salted dry and/or in brine and is
ripened on wooden shelves or other suitable material for about 45 days (60 days if the product is made with raw milk).
Raschera DOP is stored in a cool place or at the least cold compartment of the fridge, protected by its wrapper or in aluminium foil and enclosed in a glass or plastic container.
Raschera DOP is produced throughout the year: those produced in the alpine meadows from June to September, and those produced in the winter Alps from November to April.
The square shape is now the predominant shape chosen for the convenience in transportation, especially back then when the only means of transport was the mule.
The area of production and maturation includes the entire Province of Cuneo.
The milk used for Raschera cheese, was taken from animals that grazed at an altitude of over 900 meters above sea level and the production and maturation of the cheese was also done at such location (Frabosa Soprana, Frabosa Sottana, Garessio as regards to Valcasotto, Magliano Alps for the part that borders with the municipality of Ormea, Montalto Mondovi, Ormea, Pamparato, Roburent, Roccaforte Mondavi, Viola). The label "d'Alpeggio (mountain pasture)" may be placed if produced from June to September, and if produced from November to April, the label must read "d'Alpe Invernale (winter alps)."
The mark of origin, consisting of the symbol of the dairy farm with the DOP logo, the EEC stamp and a progressive identification number of the whole cheese mould, together with the conformity mark consisting in the application of the paper stamp are obligatory for the cheese with designation of origin to be released to the market with the Raschera DOP designation.
It is sold in whole cheese moulds, square or round, in pieces, portioned out and prepacked.
The whole cheese should be heat stamped with the product logo and have a paper label bearing the product logo and designation.
The Raschera di Alpeggiowhole cheeses are distinguished by the letter "A" inserted in the "R" of the brand and have a yellow label.
European community registration
Reg.ne EU Reg.to CE 1263 of 01/07/1996
GUCE L163 02.07.1996