Castelmagno vs Raschera
Castelmagno
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Piedmont
- Status
- PDO
Castelmagno is a semi-hard cow's milk cheese from Italy, and the name is protected. Wheels are pressed, with a thick natural rind that runs from reddish brown to gray. The paste is crumbly rather than elastic, ivory when young and deeper straw as it ages. There are no large eyes. Older wheels can show blue-green veins that arrive on their own in the cellar, and those veins are a known face of the cheese, not a separate recipe.
Raschera
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Piedmont
- Status
- PDO
Raschera is a semi-hard cow's milk cheese from Italy, pressed into wheels that may be square or round. It belongs to the mountain dairy tradition of Piedmont, where herds feed on alpine grass. The paste is firm and elastic, ivory to pale straw, with a scattering of tiny holes. A thin natural rind runs from gray to a reddish tone, sometimes with a yellow cast. The name is protected.