Raspadüra A typical term belonging to the Lodi dialect. Bella Lodi rediscovers the ancient «raspa» technique, a way of serving cheese by presenting it in very fine flakes that are scraped off using a particular type of knife. Raspadüra lodigiana Typical way of “flaking” the young cheese with a special blade to obtain long thin, but compact, flakes. Genuine Raspadura is made exclusively with Lodi cheese like Bella Lodi. Rennet Extract of animal origin that is a proteolytic enzyme that coagulates casein. It is obtained from the stomach of calves, kids or lambs. It is sold as a powder, liquid, pellets or as a paste. The coagulating substances may also be of vegetable or fungal origin. Rind Surface and external layer of the cheese that is created by salting, maturing and steaming of the cheeses. It can be washed, oiled, paraffined, smooth, rough, thin, cracked, brown, ivory yellow, etc.