Skip to main content
Support

Browse by category

All categories
Fermentation Atlas

Cheese from Italy, Piemonte

Paglierina

Made in 5 steps over 7 days. The longest step, ripen, takes at least 7 days (ONAF).

Key numbers
Main stepat least 7 daysReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature20–30 °CReported[onaf][onaf-sheet][pat-sheet]Mould and salt

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow milk, whole, almost always pasteurised (once raw)
Starter: milk inoculated with Geotrichum candidum spores (formerly the mould arrived by chance)

Total time across the recorded steps: 7 days

Start
Drag the bar or press Play

What changes: Raw or pasteurised whole cow milk goes into the vat

Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

C, whole, almost always pasteurised (once raw)

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source

What makes this one different

Small Geotrichum-rinded cow cheese that turns creamy as it ages.

Rind
Thin, soft, bloomy white-straw with grid marks
Size
200–400 g; low wide cylinder ø 10–15 cm, side 1–3 cm

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf] ONAF, scheda formaggio 'Paglierina' (id 467)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Piemonte, schede tecniche PAT 2015gov