An Introduction to Paglierina
Paglierina is a lesser-known jewel of Italian cheesemaking, hailing from the picturesque region of Piedmont in northwestern Italy. Distinguished by its velvety texture and mild, milky flavor, Paglierina has earned a place on cheese boards for those seeking a truly delicate and nuanced dairy experience.
Unique Characteristics
This cheese is soft, almost creamy, and often presented with a thin, edible rind. Its name is derived from “paglia,” the Italian word for straw, reflecting the traditional practice of aging it on straw mats. Paglierina boasts a pale, straw-colored hue and a luscious interior that can range from supple to runny, especially as it matures. The flavor is gentle, with hints of fresh grass, sweet cream, and subtle butteriness—qualities that make it approachable and delightful to many palates.
Historical Roots and Production
Paglierina’s origins are deeply intertwined with the agricultural heritage of Piedmont, a region known for its rich pastures and expertise in artisanal cheese production. Traditionally, it is crafted from cow’s milk, though small farms sometimes blend in sheep or goat milk for added character. The curds are gently ladled to preserve their delicate structure, and after draining, the cheeses are placed on straw mats, which allow air to circulate and impart subtle nuances of aroma and flavor. This gentle handling is key to developing the creamy texture that defines Paglierina.
Ways Paglierina is Enjoyed
In Piedmont and beyond, Paglierina is most commonly savored as part of an antipasto or cheese platter. It is best served at room temperature, where its texture loosens and its flavors fully emerge. Local tradition pairs it with rustic breads, grissini (Italian breadsticks), or simply a drizzle of delicate honey. Occasionally, it appears in light salads or as a creamy addition to savory tarts, where its subtlety beautifully balances other ingredients without overpowering them.
Cultural Significance
While less internationally renowned than some of its Piedmontese siblings, Paglierina holds a special place in regional gastronomy. The cheese is a testament to the artisanal spirit of small dairies, relying on time-honored techniques passed down through generations. It often features in local festivals and markets, symbolizing the value placed on tradition and the connection between land and table in Italian culture.
Pairings and Serving Suggestions
Paglierina’s subtle profile calls for thoughtful pairings. Young, floral white wines from Piedmont—such as Arneis or Favorita—make excellent companions, as do light rosés and sparkling wines that cleanse the palate. Regional preserves, seasonal fruits like figs or pears, and toasted nuts enhance its creamy nature. When serving Paglierina, allow it to warm slightly out of the refrigerator to unlock its full flavor and signature ooze.
Variations and Availability
The authentic Paglierina is often available only in limited quantities from artisan producers in Piedmont, making it a cherished find for cheese enthusiasts. There are slight variations in texture and flavor depending on the blend of milk used and the length of aging, but all share the hallmark straw-like aging and tender texture. Those fortunate enough to encounter Paglierina are rewarded with a true taste of rural Italian craftsmanship.
