The origin 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 Comunità Montana of the Monregalesi Valleys has, included in its territory, one of the vastest grazing areas in the province of Cuneo. In this tract of the Maritime Alps, which are at the end of the chain, the summits are of modest height and the undulation of the land softer: mountain grazing can therefore reach major heights.

These areas are still greatly used in the summer months by heards of cattle, whilst sheep heards graze on poorer, higher lands.As far as man can remember, on these Monregalese Alps, a particular cheese has been produced. It is named after a lake and grazing area on the slopes of Mt. Mongioie (m.2,630): RASCHERA.

The “Alpe Raschera” covers an area of approximately 620 hectares and is situated in the so called “administrative island” of the commune of Magliano Alpi.

Local tradition has given Raschera its round and/or square shape. The latter came about over the years due to transport problems from the “selle” ( rooms dug directly into the earth which are used as natural maturing cells in which the humidity and temperature are constant and create an enviroment which is perfect for the maturing of the cheese and the formation of the crust which assumes a caracteristic reddish colour due to the kind of mould created), a mule being the only means of transport, the square shapes proved to be more stable and easier to pile on the back of the four legged animal.