The traditional production of Raschera cheese

(First part)

• The origin of Raschera
• How it's produced
• Where it's produced
• Who produces it
• Who seasons it
• Where it can be bought
• The profile
• Raschera on the table

• Back

The possibility of producing DO Raschera cheese in a “round” form or rather, cilindrical form, (weighing approximately 5-8 kg, 7-9 cm thick and 35-40cm in diameter) and /or in the 'square' form, or rather parallelepiped, (weighing approximately 7-10 kg,12-15cm thick and each side 40cm long), means that also the making of the cheese will differ in the latter stages to create the desired form.

The first part of the production is as follows: cows milk (sometimes goat or sheep's milk is added to give the cheese a spicier taste), which comes from two milkings, (morning and night) heated to a temperature of 27-30 ° centigrade, then liquid rennet added in quantities which are considered adapt.

During heating, it is important to continually stir the milk so that the heat is uniformally distrubuted throughout the whole mass of milk. Having reached the desired temperature and after adding the liquid rennets, the produce is covered with a cloth so that no heat can escape and left to stand for 20-30 mins. The milk then curdles and is subsequently broken up with a spatula called 'spanuira'; after which the beating takes place for at least five mins. This is done with a particular shaped thorn branch called 'sbatarela' ( from the top of a fir tree). The curds which have seperated from the serum are then collected 'prod' with slow circular movements.

This curd, is then put into a hemp cloth called 'curuira' which allows it to drain. After approximately 10 mins, still wrapped in the cloth, it is put into cylindrical forms with a diameter of 35-40 cm (called 'fascele') which have small holes around the sides to allow any remaining serum to drain away. To assure that all the serum is removed weights are put on the forms. After about 10 mins the 'fascele' are opened and the curd is worked by hand until all the lumps are broken up. Next the paste is put back into the 'curuira' and then into the 'fascela', the weight replaced and left for at least 12 hours. When removed we have the finished product ready to be salted and matured.

The salting usually takes place immediately out of the form, firstly on the upper surface using sea salt and letting it stand for 24 hours. The remaining surface and the sides are then also salted in the same way for one or two days.

After salting the round forms are then ready for maturing. This takes place in special rooms which can be of two different kinds depending on the area:

*If in the mountains the maturing will take place in a 'sella' (described previously)where the ambiant is ideal due to a constant level of humidity and temperature which allows for a total maturing of the cheese and the formation of its characteristic reddish crust.

*If on the plains the maturing room will be a cellar which as far as possible has the same values of humidity and temperature as the 'sella'.

In both cases the maturing cheeses are placed on wooden shelves and periodically cleaned and brushed so that slowly it assumes the consistancy, colour and smell typical of the matured RASCHERA cheese.

The minimum time for maturing is one month, but tradition will now accept cheeses which have matured for 5-6 months and have aquired a stronger taste for those who prefer a spicier flavour.