By Chef Lippe
In fresher cheeses, the odor is fine and delicate, becoming more persistent in aged cheese. The taste is mainly sweet, nutty, fine and delicate but slightly spicy, very savory and mainly salty in ripened products.
The flavor of Raschera also changes from season to season. Spring and summer cheeses are sweet, fresh and slightly tart. Winter cheeses are more solid and vibrant. This is because spring milk is lighter and more herbal, as the Piedmonts cows are grazing outdoors, while winter milk has a taste of hay and is a bit heavier.
Excellent table cheese served well with sweet wines and young, light bodied reds preferably from the same region for a young cheese, or a more mature wine for the mountain version or a more mature cheese
1 pound fresh baby portabella mushrooms
8oz Serrano ham, diced or finely shredded
½ cup onion
2 cloves garlic, minced
2 cups arugula chopped
½ cup vegetable stock
½ cup Raschera, rind removed and shredded
½ cup white (or more vegetable stock)
Extra Virgin Olive Oil
Black pepper (to taste)
Clean mushrooms and remove the stem from the cap. Reserve the caps, but chop the stems to add to the stuffing mixture. Preheat oven to 350 F.
Sautee onion in olive oil until opaque, about 2-3 min. Add arugula and still until wilted, about another minute. Add garlic and mushroom stems and cook for an additional 2-3 min. Add Serrano ham and grind in a small amount of black pepper.
Pour stock into sauté pan and bring to a simmer. Simmer until liquid reduces by half. Taste the vegetable stuffing to see if it needs more salt. The Serrano may be salty enough for the entire dish, so do not add salt until this point. After adjusting the salt and pepper seasoning, add Raschera cheese and mix well.
Stuff the mushroom caps, mounding up to generously fill each cap. Cover dish and bake 20-30 min until mushrooms pierce easily with a fork. Remove the lid once done cooking, then sprinkle shredded Raschera over mushrooms. Garnish with chopped parsley or a few sprigs of thyme.