A hard, semi-fat, raw, pressed, cow’s milk cheese from Italy. The name of the cheese is derived from Lake Raschera, which lies at the foot of Mt. Mongioie. Matured for at least a month to develop a fine and delicate flavor. Slightly spicy and salty when aged, the texture is elastic and dotted with irregular holes throughout the cheese.
Pair this rare cheese with red wines, beers and bread.
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