Raspadura is a typical Lodi cheese, unique, absolutely artisanal, naturally lactose-free. But how is this delicacy produced?
Raspadura is a dialectal term, typical of the Lodi area and refers to the ancient technique of the “ raspa ”.
The still young form is hand-rolled by an expert cheesemaker using this technique, which involves the use of a particular blade to obtain soft, long and compact sheets. A fascinating ritual, which evokes by now remote times where the flavors were rich and intense.
The Raspadura can be eaten alone or declined in a thousand ways: with pears and walnuts, with bresaola and rocket, with eggs and asparagus, with risotto and even on pizza!
Lodigiano raw MILK, salt, rennet, lysozyme (natural EGG protein)