Cheese story
What is Raschera?
A Piedmontese cheese made in round or square forms.
Origin
Piedmont, Italy
Milk
cow with possible sheep/goat
Board role
Fresh / bright
Cheese profile
Country
Italy
Region
Piedmont
Milk type
cow with possible sheep/goat
Texture
semi-hard
Rind
natural
Ageing
30+ days
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: mild, nutty, savoury, slightly spicy
Origin, protection and character
Raschera comes from Italy, especially Piedmont. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
30+ days
How to serve Raschera
cheese boards, polenta, melting
Good food matches
Dolcetto
mushrooms
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
