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‘Shrivelled’ Paglierina


A classic Piedmont, mixed milk cheese, traditionally ripened on straw lattice-work layers. It is one of the few Italian ‘blooming rind’ cheeses or, in other words, covered by mould and white yeasts that give flavour to the cheese and are eaten together with the cheese paste. It is distinguished by the care taken in choosing the essential ingredients and for its production.

Organoleptic characteristics
Aspect: soft, occasionally melting, yellow paste. Blooming rind.
Taste: Sweet and milky with traces of sheep and goat’s milk and the yeasts of the blooming rind
Serving suggestions: Fruity white wines, lagers. Marmalade, elderberry preserve. Fresh fruit. Walnut or raisin bread
Technical characteristics
Milk: raw, cow, goat and sheep’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least twenty days
Production period: annual
Fats: 45 % F-Dm
Weight: 200-300 gr.
Size: 10-15 cm diameter, h. 2 cm
Producers: dairies around Turin and Cuneo