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Raschera

Hard cheese made from unpasteurized cow's milk, goat's milk and sheep's milk, from Cuneo, Piedmont, Italy

Source: Wikipedia

Raschera
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Recipes

FS_Raschera

Raschera PDO :: Qualigeo

Raschera PDO is a pressed, firm medium-fat cheese produced with cows’ milk, with the possible addition of small amounts of sheep and/or goat’s milk, sometimes partially decreamed also due to the cream rising to the surface, and possibly inoculated with...
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Raschera | Local Cheese From Province of Cuneo, Italy | TasteAtlas

What is Raschera? Named after the Lake Raschera which is located at the foot of Mount Mongioie in the Ligurian Alps, and also a type of Alpine hut, this semi-hard fat cheese is traditionally made in the municipality of Magliano Alpi, settled in the province...
Raschera

Raschera

Raschera DOP is a semi-soft, semi-fat, raw cow’s milk cheese that comes from Piemonte, Italy. The name of the cheese is derived from Lake Raschera, which lies at the foot of Mt Mongioie. The ge…...
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Raschera DOP -

Generally aged for about 60 days, this natural-rind cow’s milk cheese from the province of Cuneo has a smooth, buttery flavor. It is relatively rare in the U.S., making Raschera a special addition to any cheese plate. The name originates from a lake in...
raschera

Raschera

The Raschere has got its name from the Ruscharia region (as said by Bertaldi in 1620), that includes the Raschera lake, at the feet of mount Mongioie, and the Rascaira Alp, in the commune of Magliano Alpi...

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