Raschera DOP is a semi-soft, semi-fat, raw cow’s milk cheese that comes from Piemonte, Italy. The name of the cheese is derived from Lake Raschera, which lies at the foot of Mt Mongioie. The geographical area of production for the cheese covers the entire commune of Cuneo, which is located in the Piemonte region. The cheese is matured for about two months to develop a fine and delicate flavour. Slightly spicy and salty when aged, the texture of the cheese is elastic and dotted with irregular holes throughout the surface.
Raschera D'alpeggio is made using raw cow's milk grazed only in mountain areas of Cuneo. This cheese is aged for six months. This natural rind cheese has a grassy and bright paste.