Raschera becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 June 1996.
Being a product PDO certification requires that the entire production process must be carried out in the Piedmont region.
And ‘the typical cheese of the Alpine valleys Monregalesi which takes its name from the Raschera at Mount Mongioie in Magliano Alpi.
ll Raschera PDO is a cheese with at least one month of seasoning. And ‘uncooked pasta, pressed, semi-hard. Its taste is fine and delicate, fragrant, moderately spicy and savory when aged. The paste is quite consistent, flexible, with small holes scattered and irregular. The color is white or ivory white. Raschera PDO is a great cheese cutting produced and matured without preservatives; is also indicated in the kitchen is fused with rice, vegetables and special dishes, either as it is in various salads.
The local artisan cheese tradition, imposed PDO cheese Raschera the round or square. The latter has established itself over the years, for the convenience of transport that took over, when the cheese had to be transported downstream from the “saddle” (typical places formed directly in the ground, having functions of cells in which the natural seasoning ‘humidity and temperature constant over time, result in a highly suitable for the ripening of the cheese that takes on the rind and the entire crust of the flat surfaces, a typical reddish color due to the development of mold in that color), using, as the only means transport, the mule (forms “square”, thus assumed a greater stability and a better chance to improve the stacking of the forms on the back of the quadruped).


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