Piedmont · Italy
Raschera.
Raschera opens with the gentle sweetness of alpine milk, then unfolds into subtle layers of hay and earthiness, with a whisper of spice lingering on the finish. Its semi-hard paste yields to the tooth with a creamy, buttery give, releasing the cool minerality of mountain cellars with each bite. The rind carries the scent of the high pastures where it was born.
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The story
How it's made.
Why it tastes that way.
Raschera takes its name from the alpine lake Raschera in the Cuneo Alps, near which the cheese was traditionally produced.
It is notable for coming in both round (tondo) and square (quadrato) formats, the latter being a practical adaptation for transporting down mountain paths. PDO was granted in 1982.
Production · spec
- Milk
- Cow · raw
- Family
- Semi-hard
- Rind
- natural
- Age
- 1–5 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Raschera's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Raschera.
26 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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