Raschera vs Tomme de Savoie
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.
Tomme de Savoie
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Savoie
Tomme de Savoie is a pressed cow's milk cheese from Savoie, in France, and it is the upland tomme of that region. Wheels are modest in size, with a natural rind that is often gray brown and mottled with harmless surface molds. The paste is pale and supple, with small openings rather than large eyes. Some cream is often taken off the milk first, so the flavor is milky and nutty rather than very rich. It is a mountain table cheese for slicing and for cooking.