Generally aged for about 60 days, this natural-rind raw cow’s milk cheese from the province of Cuneo has a smooth, buttery flavor. It is relatively rare in the U.S., making Raschera a special addition to any cheese plate. The name originates from a lake in the area.
The mountain version Raschera d’Alpeggio is also available for preorder. In order to be called Raschera d’Alpeggio, the herds must graze at an elevation of at least 900m (2952 ft) above sea level. The quality of the milk comes through in the rich, semi-firm paste (aged 6 months), which is bright and grassy.