Crutin vs Raschera
Crutin
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Rind
- Natural rind
- Country
- Italy
- Place
- Piedmont
Crutin is a cow's milk cheese from Piedmont in Italy, with black truffle flakes through the paste. The name refers to a small stone cellar once used for storage, and a hint of that cellar can stay in the aroma. Aging is short, so the pale yellow body stays crumbly rather than hard. The truffle is mixed into the curd, and the perfume runs through every piece. It is a young table cheese, meant to break apart over food, not a dry wheel kept only for grating.
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.