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Rasco cheese
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Rasco is an unpasteurised cows’ milk cheese from the hilly regions of Catanzarese and Crotonese and is produced from November to July.
The cheese is lightly pressed into baskets and then turned over and heated to firm them. After 8-10 hours it is salted and again after a further 24 hours. It can be eaten fresh or allowed to be smoked and mature for 20 days or more.
The cylindrical, slightly flattened cheese, has a diameter of 8-12 cm and weighs between 500 and 750 g. It has a light-coloured rind which becomes brown if smoked. The white has light holes with a sweet, harmonious flavour which is influenced by the type of pasture on which the cows graze.
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