By the 1960s, Raschera, a cheese that was produced in the Piedmont for centuries, was almost lost. Younger generations left Cuneo, the province in Piedmont where Rachera is made, to find work in the cities, causing a sharp decline in people to work as cheesemakers and in demand for the cheese itself. Thankfully, an enthusiastic few kept gathered together and promoted Raschera as a local delicacy, keeping it alive. After a few uncertain years, Raschera regained its footing in the community, and then internationally. In 1996, the cheese gained DOP status, meaning it must be produced in the province of Cuneo and meet other specific requirements for makers to call it “Rachera”.

With its semi-firm texture and mellow flavor, Raschera is our favorite cheese for breakfast sandwiches. It tastes like fresh lemon zest, walnuts, white button mushrooms, and brine, adding a refreshing note to the rich eggs and bacon. We also love it grated over roasted broccoli or melted on a grilled flatbread with charred corn and squash. Try a piece and you’ll be very glad Raschera is now officially saved from extinction.