Legendary Raschera d'Alpeggio DOP, 100% raw alpine cow's summer milk
The raw milk of little Bruna Alpina cattle comes from the richest time in Alps, July, when all nature explodes from blooms, fresh grass, herbs and different insects. It is the most powerful time of summer season.
Raschera d'Alpeggio raw milk cheese is extremely unique, because it is made only with Alpine summer milk. Rich creamy taste with slight hints of herbs and pleasantly piquant aftertaste reflects the true character of Alpine Raschera.
Small cattle of Bruna Alpina cows pastures in Mondole mountain and near Raschera lake (2000-2600m), which has a spectacular wild nature with rich and strong alpine flora. Because the pasturing area and microflora of maturing caves determine the final taste and structure, this Raschera d'Alpeggio is more than different from typical Raschera cheese. It has slightly stronger character, hint of spicy notes and stronger structure similar to Castelmagno d'Alpeggio DOP.
The characteristics of Raschera d'Alpeggio DOP Alpes Maudagna makes it an irresistible treat with different alpine honeys, strawberries and figs. In addition you can use it also in different dishes.
100% ALPINE SUMMER MILK
Raschera d'Alpeggio DOP Alpes Maudagna is made of raw alpine cow's milk. The pasturing takes place on altitude of 2000-2600m. The production takes place only in the period of pasture between May and October, which is the richest time in Alps.
NATURAL AND PURE
The raw milk cheese is alive, it maintains all of its original nutritional properties: nutrients, vitamins, provitamins, enzymes and probiotic bacteria. The animals feed only on fresh Alpine grass, flowers, herbs and hay, making their milk rich in Omega-3.
All Alpine cheeses are 100% natural and pure, without any additives and preservatives. The animals pasture in high altitudes between 2000-2600 m above sea level. The ancient breeds provide A2 type superior milk (with unmutated amino acid).
Raschera d'Alpeggio DOP Alpes Maudagna matures in cheese caves on altitude of 1400m. It is the same small producer who also makes Alpine raw milk butter Frabosa.
HOW TO USE?
Raschera d'Alpeggio is ideal for both, cheese plate and cooking. Serve it with alpine honeys, strawberries, figs, walnuts. You can also use it in different salads, risottos, pastas, on vedgetable and meat dishes, pizzas and ofcourse, on hot oven sandwiches with fresh herbs and cherry tomatoes.
HOW TO PRESERVE?
Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Remove the food film and keep the cheese in food paper as loosely as possible, so that the air can go through. Do not use any closed boxes. Shelf life: 1-3 months.
*All fridges have different moisture level with its own microflora, therefore it can affect the growth of the natural mold on the surface of the cheese. If cheese has been kept too tightly in paper, the mold can appear also on the texture of cheese. This is not dangerous, it is natural mold. Cut the slice away and here you go, enjoy the rest of it.