Paglina

Paglina is a pasteurized cow's milk cheese, typical of the province of Cuneo. The name recalls traditional conservation methods on hay or straw, the stalks of which left characteristic lattice type stripes on the cheese rind. The rind is striped, white or light straw-yellow coloured, with white mould spots. The cheese is soft, adhesive, white or ivory coloured. When ripened it becomes reasonably compact, creamy just under the rind, with a light straw-colour. Cheese to be enjoyed with meals, accompanied by a slice of warm bread to enhance its flavour.

 

INGREDIENTS: milk, salt, rennet, lactic cultures.

TYPE OF MILK: cow's milk.

MILK TREATMENT: pasteurized.

RIPENING: few days.

AVAILABILITY: all year.