Rabbia Rashera Half Pound
- Semi Hard Cheese
- Cow's Milk Raw
- Piemonte Region Italy
- You will be billed for the exact cut weight.
Rabbia Raschera cheese is a semi-hard, semi-fat cheese from the Piemonte region of Italy, specifically from the commune of Cuneo. It is made from raw cow's milk and is known for its elastic texture, irregular holes, and a slightly spicy and salty flavor when aged. The cheese is typically aged for at least 6 months, developing a fine and delicate flavor over time. It is often used in traditional Piedmontese dishes, such as fonduta melted over onions or in cheesy sauces for potato gnocchi.
The history of Raschera cheese in the Piemonte region of Italy is deeply rooted in the pastoral traditions of the Piedmontese Alps. The cheese's origins can be traced back to the 15th century, with documentation referencing its production in the region. It was traditionally crafted as a way to preserve surplus milk and feed communities before winter's arrival. The cheese's name is derived from Lake Raschera, located on the slopes of Mount Mongioie, a prime grazing destination for herds throughout the summer months. This alpine context has played a vital role in shaping the cheese's characteristics, making it a cherished part of the local heritage.