Paglierina di Capra

The name “paglierina” comes from a recipe far from 100 years, in fact it was around 1890, when after the cutting of fresh straw some producers of the Torinese used it to season under and briefly these little fresh cheeses, which became creamy.

Today pagliettina is no longer used, but the name remains, like the look of this typical Piedmont cheese.

Organoleptic characteristics

Aspect and texture
wrinkled rind from geotricum and molded white rind
Taste
quite strong and long taste
Serving suggestions
White wines with structure, light red wine (Croatina, Vespolina, Coste del Sesia )

Technical characteristics

Milk
raw goat milk
Production method
artisanal
Paste
Compact in the center, creamy unde the rind
Salting
dry
Ripening
Within 60 days
Production period
annual
Fats
33,20 % MGSS
Weight
250/300 gr
Dimensions
Round or square
Producers
farmer form Lago d'Orta
Codice forma
3900022

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.