Raschera is an Italian pressed fat or medium fat, semi-hard cheese made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added.

Raschera is an Italian cheese that has been around for centuries, originating in the alpine valleys of the province of Cuneo. Its distinctive flavor and texture make it a popular choice for gratin g, spreading on foods and in Italian cooking.

Named after the Lake Raschera which is located at the foot of Mount Mongioie in the Ligurian Alps, and also a type of Alpine hut, this semi-hard fat cheese is traditionally made in the municipality of Magliano Alpi, settled in the province of Cuneo.

Generally aged for about 60 days, this natural-rind cow’s milk cheese from the province of Cuneo has a smooth, buttery flavor. It is relatively rare in the U.S., making Raschera a special addition to any cheese plate. The name originates from a lake in the area. The mountain version Raschera d’Alpeggio is also available for preorder.

What is Raschera Cheese? Raschera is an Italian semihard, pressed cheese made primarily from cow’s milk, with the possible addition of small quantities of ewe’s and/or goat’s milk. It holds a PDO (protected designation of origin) status and is produced in the province of Cuneo.

Raschera is a natural-rind, semi-firm, pressed-curd cow’s milk cheese whose namesake is Lake Raschera, located in the Italian province of Cuneo.

Though perfectly suited for the kitchen, this Raschera is also worthy of a spot on your cheeseboard: an ode to what this cheese once was, a simple yet sophisticated cheese that is an homage to the local animals and environment.

Raschera is a hard, semi-fat, pasteurized 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.

Apr 10, 2003 · Raschera (pronounced ras-KERA) is one of several small-production Italian cheeses that you couldn't have found in Bay Area markets -- probably anywhere in the country -- a decade ago.

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.