Aug 18, 2021
Looking for an Italian cheese to pair with sparkling whites wines? Paglierina is a good candidate!
Produced in the Piedmont region of northwestern Italy, Paglierina is a soft cheese made from raw cow’s milk. The name paglierina is derived from paglia, which means straw, in reference to the centuries-old artisanal tradition of ripening the cheese on a bed of layers of straw in a lattice. The bed of straw allowed the fat to be drained and distributed throughout the cheese.
Cylindrical in shape (10 to 18 cm in diameter) with outer edges of 1 to 2 cm, it weighs between 150 and 400 g. Its organoleptic properties significantly evolve throughout the ripening process, from a buttery, delicate and refined taste with a white or straw yellow rind, to a rather aromatic and pungent taste with a hazelnut yellow rind, more or less marked, with white veins or spots due to the development of molds. Geotrichum candidum species are commonly used as they directly promote the development of the rind.
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