The traditional production of Raschera cheese.

• 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 disciplanary (the law which states how, when and where the RASCHERA cheese can be produced) has two distinct denominations:

The round or square MOUNTAIN RASCHERA (produced and matured above 900m. only in the territory of the communes of Frabosa Soprana, Frabosa Sottana, Montaldo M.vì, Roburent, Roccaforte M.vì, Pamparato, Ormea, Garessioas far as regards Val Casotto and Magliano Alpi regarding the part which confines with the Commune of Ormea) and the round or square RASCHERA who's production and maturing area covers the entire territory of the Province of Cuneo..