Raschera is an Italian pressed fat or medium fat, semi-hardcheese 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]
^Donnelly, Catherine (2016). The Oxford Companion to Cheese. Oxford University Press. p. 606. ISBN9780199330881. Retrieved 3 December 2016.
^Zeppa, Giuseppe (2004). "Raschera". Dairy Science and Food Technology. Retrieved 21 September 2016.
External linksedit
Raschera at Italian Made (in English)
January 01, 1970
raschera, italian, pressed, medium, semi, hard, cheese, made, with, pasteurized, milk, which, small, amount, sheep, goat, milk, added, ivory, white, color, inside, with, irregularly, spaced, small, eyes, semi, hard, rind, which, gray, sometimes, with, yellow, . 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 RascheraCountry of originItalyRegion townPiedmontRegionCuneoSource of milkCowPasteurizedRaw or PasteurizedTexturesemi hard elasticFat content43 to 53 Protein content43 to 53 Dimensions30 40 cm 12 16 in cylinder or 40 cm 16 in squareWeight7 to 9 kg 15 to 20 lb Aging time30 days or moreCertificationDOPRelated media on Commons 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 See also edit nbsp Italy portal nbsp Food portal List of Italian cheesesReferences edit Donnelly Catherine 2016 The Oxford Companion to Cheese Oxford University Press p 606 ISBN 9780199330881 Retrieved 3 December 2016 Zeppa Giuseppe 2004 Raschera Dairy Science and Food Technology Retrieved 21 September 2016 External links editRaschera at Italian Made in English Retrieved from https en wikipedia org w index php title Raschera amp oldid 1204731956, wikipedia, wiki, book, books, library,
