Raschera is a DOP cheese from the Cuneo province of Piedmont, named for Lake Raschera at the foot of Monte Mongioie. Wheels made above 900 metres in the mountains earn the additional designation d’Alpeggio, which marks them as the most prized expression.

Flavor Profile

Raschera is a semi-firm cow’s milk cheese, sometimes with small amounts of sheep or goat milk added, with an elastic paste marked by tiny irregular eyes. The flavor is mild and delicate when young, turning progressively sharper, saltier, and more aromatic with age. There is a persistent grassy, herbaceous quality that reflects the alpine pasture.

How to Serve

Serve at room temperature on a board where its subtlety comes through. Raschera melts smoothly and is traditionally used in Piedmontese baked dishes, polenta, and risotto. It is distinctive enough to interest experienced tasters while remaining approachable.

Pairing Suggestions

Pair with a Piedmontese red such as Dolcetto, Barbera, or Nebbiolo. Serve with honey, hazelnuts, pears, and polenta.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Best consumed within three weeks of cutting.