|
|
After the summer “malgari” move for wintering (or better for “going to pasture”) in the area around the plain of Cuneo, even if keeping their residence in the mountain villages. In the last spring they come back to their mountains and climb up to the “Alpe” in the middle of June. By the end of September they will leave once again to come down to the plain.
During the winter, in any case, “malgari” produce cheese in the same way they do in summer, even if in smaller quantities. So Raschera has a different scent and taste according to the season, but it’s produced in the same way. That’s why we distinguish two kinds of Raschera cheese.
|
COLOUR OF THE DOUGH
|
White or ivory. |
|
CONSISTENCY OF THE DOUGH
|
Quite thick, elastic, covered with small, irregular holes. |
|
EXTERNAL PART
|
Thin, grey-reddish rind, sometimes yellowish reflected, elastic, smooth and regular, with reddish spots in the underminings which are stressed if Raschera is ripened. |
|
FLAVOUR
|
Fine, delicate, typically fragrant, a little pungent and sapid if ripened. |
|
FAT IN THE DRIED SUBSTANCE
|
at least 32%. |
| It’s a medium fat cheese, raw, with a pressed and medium hard dough. A round Raschera cheese is about 5-8 kg heavy, a square one 10 kg. To produce 1 kg of Raschera cheese you need 10 kg of milk. |
|
 |
