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Cheese from Italy, Calabria
Rasco is a small, fresh, raw-milk cow cheese from Calabria, made entirely by hand from the milk of Podolica cattle. The milk is set with kid rennet paste at 36–38 °C, broken very coarsely with a fig-wood stick, packed into rush baskets, scalded in hot whey and dry-salted twice. It is eaten fresh, or smoked for about 20 days.
| Raw whole milk of Podolica cows | Cows fed on pasture[calabria-pat][onaf-sheet] |
| Kid rennet pasteAbout 30 g per 100 kg of milk | ONAF gives 30 g per hectolitre[calabria-pat][onaf-sheet] |
| Fine salt | Rubbed on twice[calabria-pat][onaf-sheet] |
| No starter | The milk's own flora is used[onaf-sheet][calabria-lr5] |
| Starter | none; native milk flora |
Total time across the recorded steps: 20 days
What changes: Kid rennet paste goes into the warmed milk at 36–38 °C
Output: rennet curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rasco is a small, fresh, raw-milk cow cheese from Calabria, made entirely by hand from the milk of Podolica cattle. The milk is set with kid rennet paste at 36–38 °C, broken very coarsely with a fig-wood stick, packed into rush baskets, scalded in hot whey and dry-salted twice. It is eaten fresh, or smoked for about 20 days. Made in 6 steps over 20 days. The longest step, eat fresh or smoke, takes 20 days (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 20 daysReported[onaf-sheet] | Eat fresh or smoke |
|---|---|---|
| Temperature | 36–38 °CReported[calabria-pat][onaf-sheet][calabria-lr5] | Filter and warm the milk, add kid rennet |
The name is said to come from "scraping the cauldron" (rascare la caldaia). Rasco was made from the curd scraped from the cauldron after most of the curd had gone into pasta filata cheeses. The curd is never stretched; it is broken coarsely, packed into baskets and scalded in hot whey.
The regional derogation text names raw milk, wooden tools and rush baskets as hygiene risks and asks for milk checks and good hygiene practice. This is a raw-milk cheese eaten fresh, with no starter. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Staphylococcus aureus, named by the regional derogation text as a risk of raw milk.
Every number is labelled with how it is known. How this atlas is made
In the large herds of Podolica cows (vaccarizzi), rasco was a prized cheese given as a gift at Christmas. The herd owners, noble landowners in Calabria, ordered a set quantity from their foremen (caporali). The regional sheet cites Calabrian folk-tradition texts as evidence that it is over 25 years old. Regional law no. 5 of 23 February 2004 lists rasco among the historic Calabrian milk products and notes it as a vanished product remembered in written history, once one of the region's leading cheeses. ONAF says the cheese has now disappeared, but the 2005 regional sheet describes it as still made.
