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According to documents from the end of the 15th century, raschera originally had a cylindrical shape, but when it was transported from the mountains to the plains on the backs of mules, it was squared off to prevent it from rolling off the mules' backs. It is aged at least one month and has a gray rind with a soft dough interior, numerous air bubbles and a sharp taste. Raschera d'Alpeggio, made exclusively from milk of highland grazing cows, is considered to be one of the most prestigious. Although it can be eaten as a table cheese, the mountain cheese still needs to be melted to bring out its best. It can be melted with diced Raschera and milk to make fondue, or used as a filling for Volovin. It goes well with Barbera d'Alba or Dolcetto and with Nebbiolo or Barbaresco when it gets aged.
Average nutritional values per 100 g
Guaranteed minimum of days until expiration after shipping: 30 Days
There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.
Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. Semi-hard cheeses aging varies between one to six months, a process giving them a slightly hard and mild flavor. As these types of cheese melt easily when heated, they are very well suited for everyday use such as a panini ingredient or grated cheese in cooking.
In this mountainous region, traditionally long-term aged cheese and mountain cheese mixed with cow, sheep and goat milk are eaten. There are also cheeses flavored with truffles (a specialty of Piedmont) as well as herbs and flowers from the mountains. As the king of wine Barolo is also produced in this area, a rarity such as the Piemontese Castelmagno goes well with heavy red wine.