Specialty Cheeses

Generally aged for about 60 days, this natural-rind raw cow’s milk cheese from the province of Cuneo has a smooth, buttery flavor. It is relatively rare in the U.S., making Raschera a special addition to any cheese plate. The name originates from a lake in the area.

Ivory white in color, Raschera is slightly spicy and salty when aged, the texture is elastic and dotted with irregular holes throughout the cheese.