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 ome doubts exist regarding the origins of the name of this cheese, but it appears to be borrowed
from Lake Raschera which lies at the bottom of the slopes of Mount Mongioie. It used to be that the
only thing distinguishing Raschera from Toma cheese was its block shape which facilitated
packaging and transport on mule back. Raschera is a pressed, semi-fat, semi-hard cheese made
from cow's milk to which a small amount of sheep's and/or goat's milk, sometimes skimmed, may be
added. The production of the cheese involves the use of milk taken from two daily milkings.
Raschera is a table cheese, sometimes shaped like a flat-bottomed barrel, sometimes as a
rectangular block with flattened ends. The cheese is white or ivory-white with a rather firm and
elastic texture. The rind which is russet-grey in colour, sometimes with tones of yellow, is thin,
elastic, smooth and even. The taste is refined, delicate, characteristically aromatic and moderately
sharp and savoury if the cheese has been aged. Two types of this cheese exist: "Raschera" and
"Raschera d'Alpeggio." The second, "Alpine Raschera" is produced only at an elevation of 900
metres or higher above sea level in nine towns and villages around Mondovì. Its special
organoleptic properties are derived from the grazing habits of the milk cows which transmit the
perfumes and flavours of the alpine mountain grass to the cheese. The zone in which the cheese is
produced and aged encompasses the entire province of Cuneo.
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Consorzio Tutela Formaggio Raschera DOP
c/o Comunità Montana Valli Monregalesi
Via Mondovì Piazza, 1
12080 Vicoforte (CN)
ITALY
phone: (+39) 0174/563307
fax: (+39) 0174/569465
email: agrario@vallimonregalesi.com
web: www.raschera.com
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Region of
Production
DOP Map
Piedmont
Recipes
RISOTTO AI PORRI CON FORMAGGIO RASCHERA
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