Raschera DOP, a typical and traditional product of the Mondovì district, can be produced and ripened in the administrative area of the province of Cuneo, as established in the Production Regulations.
Raschera DOP may bear the additional mention of “di Alpeggio” (from Alpine pastures) when produced and ripened at an altitude of over 900 m in the administrative areas of the communes of Frabosa Soprana, Frabosa Sottana, Garessio as regards Val Casotto, Magliano Alpi for the part bordering on Ormea, Montalto Mondovì, Ormea, Pamparato, Roburent and Roccaforte Mondovì.
Raschera DOP is a semi-fat, raw, pressed cheese, ivory white in colour with a compact texture. It has a refined, delicate taste, characteristically aromatic and moderately sharp and savoury if aged. It must be allowed to ripen for at least 30 days if made from heat-treated milk and at least 60 days if made from raw milk. The cheese is produced in two different shapes: – as a square shape with flat surfaces of between 28 and 40 cm in length, irregular sides between 7 and 15 cm high and weighing from 6 to 10 kg; – in a wheel shape with flat surfaces measuring 30-40 cm in diameter, slightly convex sides about 6 to 9 cm in height, weighing between 5 and 9 kg. Like all cheese, Raschera should be stored in a cool place or in the warmest part of the
fridge, in its original wrapping, or foil, in a plastic or glass container.