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Paglierina (cow milk)


Classic small cow’s milk cheese from Piedmont, matured traditionally on mats of straw is one of the few Italian cheese “to rind”, that is covered by white mold and yeast flavor to the cheese and be consumed together with the pasta. It should be noted for the care taken in the choice of raw material and production.

Organoleptic characteristics
Aspect and texture: Rind white straw
Taste: strong flavour
Serving suggestions: Fruity white wines, lagers. Orange marmalade, jam elder. Fresh fruit. Walnut bread or grapes
Technical characteristics
Milk: cow's milk, pasteurized
Production method: artisanal
Paste: soft
Salting: dry
Ripening: 20 days minimum
Production period: all over the year
Weight: about 200 gr.
Size: l 13 cm, h 2 cm
Producers: farmers from Cuneo area (Piedmont)