Castelrosso vs Raschera
Castelrosso
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Piedmont
Castelrosso is a semi-hard cheese from Piedmont, in northwestern Italy, made from pasteurised cow's milk. It is also called Toma Brusca, a local name that points to acidity. The milk is left to acidify before the curd is made, and that step gives the cheese its bright, tangy side. The paste is pale, dry, and crumbly, under a thick natural rind. It can look a little like Castelmagno at a glance, and it is still its own cheese.
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.