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Paglierina

cow's milk's 'straw cheese'

A soft pasteurized whole milk cheese of ancient origin, made in the provinces of Cuneo and Turin, preserved in tidy beds of straw that give it both its name and the stripes on its crust. Generally eaten fresh, it has a delicate 'forest floor' taste. Designated PAT.

Text © Dana Facaros and Michael Pauls

Image by F Ceragioli, Creative Commons License