Melted Raclette on Baked Potato

Q - R

Queso de Cabra

Queso de Cabra is a pasteurized Spanish table cheese made from goat's milk. Aged for approximately 1 month, this cheese has an ivory colored pate and a semi firm texture. While it is made with goat milk, it does not have the tangy flavor characteristics that most people associate with goat cheese. Instead its flavor it more woodsy with undertones of hazelnuts and almonds. This cheese possesses a herringbone weave pattern on its orange rind which is typically associated with Spanish cheeses and more specifically Manchego. Manufactured by the Rocinante Company in Spain, it is commonly known as simply "Queso de Cabra" or "Puro de Cabra". Rocinante is one of the more popular companies in America. There are three varieties of this cheese:

  • Queso de Cabra Puro - Aged 1 Month
  • Queso de Cabra al Vino - Aged 1 Month and washed in Red Wine
  • Queso de Cabra al Romero - Aged 4 Months and covered in Rosemary

Country: Spain
Region: Castile-La Mancha
Texture: Semi-firm
Type of Milk: Goat
Aging Time: At least 30 Days
Pasteurized: Yes


Raclette

Raclette is a highly aromatic cows milk cheese and is famously known as a great coking cheese. It is a semi soft cheese that is made in wheels that are approximately three inches high and 15 inches in diameter. Its pate is straw colored and creamy. Its rind is sticky and fragrant. Its flavor is nutty and earthy. It is produced both in the French and Swiss Alps and is similar in flavor and texture as Moriber and Fontina. Because it is a great cooking cheese, Raclette is typically melted into dishes. In fact, its name derives from racler, meaning to scrape. Traditionally, the cheese is cut and heated so that it can be scraped off and mixed with potatoes, vegetables, onions and sometimes meat. 

Country: France and Switzerland
Region: French and Swiss Alps
Texture: Semi-Soft
Type of Milk: Cow
Aging time: At least 8 weeks.
Pasteurized: Both versions are available

Raschera

Raschera is an Italian DOP cows milk cheese. Its name is derived from lake Raschera, which lies at the foot of Mt. Mongioie. It is a semi-soft cheese that is matured for at least a month. Raschera is a semi-soft unpasteurized cheese with an ivory colored pate that has small holes dispersed throughout the square shaped cheese. The texture is elastic and somewhat dense and the flavor is somewhat delicate, nutty, and slightly spicy with salty undertones at the finish.

Country: Italy
Region: Cuneo, Piedmont
Texture: Semi-Soft
Type of Milk: Cow
Aging time: At least 1 month
Pasteurized: Both Versions are Available

Rhinette

Rhinette is a semi-soft cow milk cheese made in the pristine Allgäu Mountains in southeast Germany. Semi-soft in texture and mild in flavor, this is a washed rind cheese that is bathed in apple cider during the maturing process. The Renette variety of apples are sourced from the orchards in the Lake Constance region to make the cider used to brush this cheese. The flavor has a rustic and earthy element to it with a subtle aroma of apples.

Country: Germany
Region: Allgau Mountains
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: At least 60 Days
Pasteurized: Yes

Ricotta Salata

Ricotta Salata is an Italian sheep’s milk cheese. This cheese originated in Sicily, but is now produced in several areas within the country including Sardinia, Puglia and Lazio. It is a pressed cheese that is salted and aged for approximately three months and formed into medium sized wheels that are typically 3 to 4 inches high and 6 to 7 inches wide. Its texture is dense and it ideal for grating. Its appearance is pure white and has no rind. Its flavor is well balanced, salty, and milky and most closely resembles feta cheese.

Country: Italy
Region: All over the country
Texture: Firm
Type of Milk: Sheep
Aging Time: 3 Months
Pasteurized: Yes

Robiola Bosina

Robiola Bosina is a bloomy rind, square shaped Italian cheese that is made from a blend of sheep and cows milk. Produced by the Caseificio dell'Alta Langa dairy in Piedmont, this cheese has a creamy, elastic and supple pate with a rind that is velvety and pillowy. Its appearance has a straw colored pate and a bright white rind. The cheese has full rich flavors that are earthy and mushroomy with undertones of sweetness and tanginess attributed to the sheep milk.

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Cow and Sheep
Aging Time: 1 month
Pasteurized: Yes

Robiola Osella

Robiola Osella is a fresh, creamy Italian cheese made from pasteurized cow milk. Made in small, 4oz cubes, it has a bright white color with no rind, a milky and delicate flavor, and a smooth texture. This is a cheese that is easily spreadable or can be used as an ingredient to enhance dishes.

Country: Italy

Region: Piedmont

Texture: Soft

Type of Milk: Cow

Aging Time: None

Pasteurized: Yes

Robiola Rochetta

Robiola Rochetta is an award winning cheese made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. It is a soft-ripened, mixed milk cheese that is made from blended sheep, cow and goats milk. It is the winner of the best dairy product at the 2008 Fancy Food show. The pate is semi-soft and creamy, with a texture similar to cheesecake. It has a thin and slightly wrinkled bloomy rind.  Its flavor is full, slightly sweet and rustic, with a tangy finish. It most closely resembles La Tur, which is also a mixed milk cheese made by the same manufacturer, but is larger in size. 

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Cow, Goat, Sheep
Aging Time: 10 days
Pasteurized: Yes

Rossellino

Rossellino is a firm sheep's milk cheese from Tuscany. Its name is and appearance is derived from characteristic architecture of the Tuscan towns. Rossellino is rubbed with tomato paste, giving it that earthy terracotta look typical to the roofs in the Tuscan buildings. The pate is firm and straw colored with classic flavor components of traditional Pecorinos. It is somewhat sweet with salty undertones and a rich nutty flavor.

Country: Italy
Region: Tuscany
Texture: Firm
Type of Milk: Sheep
Aging Time: At least 60 days
Pasteurized: No

Roucoulons

Roucoulons is a bloomy rind, cows milk cheese produced by Fromagerie Milleret in Franche-Comte region of France. It is a soft ripened cheese with a pale, orange colored rind. Its pate is ivory colored and creamy in texture. It is mild but has rustic, earthy and beefy components to its flavor. It is marketed as a “love” cheese with hearts on its packaging and its name deriving from the French word “roucouler” which means to talk fondly or amorously. It has a lovely depth of flavor and is not a very famous cheese in the United States.

Country: France
Region: Franche-Comte
Texture: Bloomy Rind
Type of Milk: Cow
Aging Time: 2-3 weeks
Pasteurized: Both versions are available