Day Three Hundred and Fifty Nine - Spotlight on Raschera

The other evening I strolled into the little gem of a neighborhood cheese store, Cheese on 62nd, looking to pick up one or two cheeses that would be nice with some prosecco and crackers. I knew I wanted some Gorgonzola Dolce to pair with my mixed berry oatcakes, but I wasn't sure of the other cheese selection I planned on getting. After a few tastes, I settled on the Piedmontese cheese -- Raschera. Raschera has a cousin, known as Alpine Raschera which is only crafted with milk from cow's at pasture above 900m above sea level (obviously this is not a year round cheese due to the weather conditions). A semi firm semi fat, pressed cow's milk cheese crafted in one of two shapes -- either a cylinder or a square block-ish style. Aged for at least one month, the interior has a nice ivory paste-y look to it with an ashen exterior. It has some small irregularly placed holes scattered throughout the cheese. Earthy yet with a slightly sweet creamy milky-ness, this nutty cheese is great for every sort of palate -- very versatile when it comes to pairing partners and can easily be featured with some crackers and / or bread in a simple preparation or utilized in cooking scenarios.

Raschera is not an overly exciting cheese but it sure is a delight on the tongue and a great go-to cheese, affordable, dynamic, and overall yummy! A nice straightforward and satisfying cheese investment.

Image courtesy of http://www.dibruno.com/