Raschera facts for kids
Quick facts for kids Raschera |
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| 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 | PDO |
Raschera is a special Italian cheese. It's a semi-hard cheese, meaning it's firm but still a bit flexible. It's mostly made from cow's milk, but sometimes a small amount of sheep's or goat's milk is added too.
Inside, Raschera cheese is a creamy white color. It often has small, uneven holes, which cheesemakers call 'eyes'. The outside, called the rind, is usually reddish-gray, sometimes with yellow spots. It tastes savory and a bit salty. If the cheese has been aged for a while, its flavor can become stronger and sharper.
Where Does Raschera Cheese Come From?
Raschera cheese comes from the Piedmont region in Italy. Specifically, it's made in the Province of Cuneo.
In July 1996, Raschera cheese was given a special Italian label called "Denominazione di origine protetta" (DOP), which means "Protected Designation of Origin." This label is like a guarantee. It means that to be called "Raschera," the cheese must be made in a specific area and follow traditional methods. This helps protect its unique quality and history.
If the cheese is made high up in the mountains of the Cuneo region, it can also be called "di alpeggio." This means "from mountain pasture" and tells you it was made where cows graze on fresh mountain grass.
See also
- In Spanish: Raschera para niños
