Cheese, raschera

Origins and history

Raschera cheese originates from the Piedmont region in Italy, where it has been produced for centuries. It is named after the Raschera Valley, where the cows graze on the lush alpine pastures, resulting in the high-quality milk used to make the cheese. Traditionally, Raschera cheese was made by shepherds in the region, and it has become an integral part of the local culinary heritage.

Nutritional information

Raschera cheese is a good source of calcium, protein, and vitamin A. It contains approximately 330 calories per 100 grams, making it a moderately calorie-dense cheese.

Allergens

Raschera cheese contains milk and is not suitable for individuals with lactose intolerance or milk allergies.

How to select

When selecting Raschera cheese, look for a cheese that is firm but not overly hard. It should have a smooth and even texture without any cracks or mold. Opt for cheese that has a fresh aroma and avoid any cheese with a strong or unpleasant smell.

Storage recommendations

To maintain the freshness and quality of Raschera cheese, it is best stored in the refrigerator. Wrap the cheese tightly in wax paper or plastic wrap to prevent it from drying out. It is important to keep the cheese away from strong-smelling foods as it can absorb odors easily.

How to produce

Raschera cheese is typically produced by professional cheesemakers using traditional methods. However, for amateur cheese enthusiasts, it is possible to make a similar style of cheese using cow's milk, rennet, and cheese cultures. The process involves heating the milk, adding rennet to coagulate it, and then pressing and aging the cheese.

Preparation tips

Raschera cheese can be enjoyed in various ways. It can be melted over pizzas, added to pasta dishes, or used as a filling for savory pastries. It pairs well with fruits, nuts, and cured meats on a cheese board. When using Raschera cheese in cooking, it is best to add it towards the end of the cooking process to preserve its creamy texture and delicate flavor.

Substitutions

Fontina cheese or Taleggio cheese can be used as substitutes for Raschera cheese, as they offer similar creamy and nutty flavors.

Culinary uses

Raschera cheese is commonly used in Italian cuisine, particularly in dishes from the Piedmont region. It is often melted over polenta, added to risottos, or incorporated into traditional pasta dishes like agnolotti or ravioli. It is also a popular choice for cheese boards and sandwiches.

Availability

Raschera cheese is primarily available in Italy, particularly in the Piedmont region where it is produced. It can also be found in specialty cheese shops or gourmet food stores in other countries, but availability may be limited.