Produced in the town of Cuneo, in the Piedmont region of Italy, this semi-soft name controlled cheese is made using pasteurized cow milk. Its name is derived from lake Raschera, which lies at the foot of Mt. Mongioie. Aged for approximately 1 month and formed into a large square shape, it develops a texture that is somewhat elastic and delicate with an uneven scattering of small holes. Slightly nutty and slightly spicy, Raschera is a delicious cheese that will please all cheese lovers.