Pagliettina Guffanti

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 and texture
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.
Dimensions
10-15 cm diameter, h. 2 cm
Producers
dairies around Turin and Cuneo
Codice forma
n.d.
Codice tagliato
n.d.

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