Why we love it
The Pagliettina, made with cow’s milk, is a typical cheese of the Cuneo’s traditions, characterised, in the first weeks of life, by a soft, white and without texture holes, which become more compact, shiny and yellowish with aging. Also the aromas change over time: from the delicate and balanced hints of milk it gradually evolves to a full and intense taste, with hints of hazelnut.
The Pagliettina perfectly pairs aged white wines or medium bodied red wine.
The artisan who made it
The La Poiana Cooperative was created in 1982 from a group of artisan cheese makers with aim of producing and promoting local cheeses, cheeses from the so called Grana Valley, from the famous Italian cheese, starting with the Castelmagno, the King of the local cheeses.
La Poiana is synonymous with Castelmagno, the town and the cheese, and their story began in 1982 when the Castelmagno became a DOC protected cheese. Made with local milk produced from cows left free to graze in the green mountain pastures surrounding the town of Castelmagno, surrounded by green, the cooperative soon began producing other local cheeses, from Robiola to Pecorino. All their cheeses are made according to the tradition and made with raw, non pasteurised milk, full and rich of flavour.
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