raschera The cheese is a DOP that can be both round and square, even if ultimately it is produced mainly in square shapes for convenience.
The name of this typical cheese seems to stem from a series of pastures in the Alpine town of Magliano in Monregalese. The first historical records date back to writing in 1400 that talked about Raschera.
The production area of \u200b\u200bRaschera, according to the disciplinary PDO, the statute includes the province of Cuneo.
Raschera marked with " Alpine mention of" must instead be produced and aged just over 900 meters above sea level and only in the following municipalities: Frabosa Soprana Frabosa Sottana, Garessio regard the Valcasotto, Magliano Alpi for the part which borders the town of Ormea, Montalto Mondovi, Orme, Pamparato, and Roburent Roccaforte Mondovi.
Raschera season has a strong flavor and tends to spicy. In Raschera of pasture predominate characteristic scent of alpine herbs.
Thanks to the "brotherhood of Raschera Brus and" this product typical Piedmontese è stato rivalutato e nuovamente pubblicizzato.
Con il Raschera si può preparare la fonduta, utilizzata per condire ad esempio i cardi gobbi di Nizza Monferrato precedentemente lessati, oppure si può preparare il risotto al Raschera.
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