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P.D.O. Raschera cheese takes its name from the Alpine lake of the same name at the foot of Mount Mongioie, in the Cuneo area. However, its production area extends to the entire province, to allow the shepherds - returning from the mountain pastures to the stables in the valley and plain - to produce it during the rest of the year.
The cheese produced with cow's milk is characterized by a soft paste of light straw color, with fine, widespread holes. The flavor is generally sweet and intensifies with aging.
Matured in the mountain pastures in the cellars of Cialancia.
P.D.O. Raschera cheese aged in cave
€9.30
P.D.O. Raschera cheese takes its name from the Alpine lake of the same name at the foot of Mount Mongioie, in the Cuneo area. However, its production area extends to the entire province, to allow the shepherds - returning from the mountain pastures to the stables in the valley and plain - to produce it during the rest of the year.
The cheese produced with cow's milk is characterized by a soft paste of light straw color, with fine, widespread holes. The flavor is generally sweet and intensifies with aging.
Matured in the mountain pastures in the cellars of Cialancia.
Description
INGREDIENTS: Raw MILK, salt, rennet.
Uses and pairings: it pairs with medium-bodied red wines, young and ready to be drunk.
Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.
The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.
Product Details
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Cow milk
- Certification type
- P.D.O.
- Milk processing
- Raw milk
- Other features
- Cave-aged cheeses
Specific References
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