Raschera

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

The cheese was given an Italian protected designation of origin (DOP) in July 1996, and may also carry the name "di alpeggio" (from mountain pasture) if the cheese was made in the mountainous areas of its designated province of Cuneo.^[1][2]

• List of Italian cheeses

• Raschera at Italian Made (in English)