Paglietina is a tuma cheese, made in the province of Cuneo in the Piedmont region of Italy using a combination of cow, goat and sheep milk. Aged for just a few days, this cheese has creamy, elastic and supple pate with a rind that is straw colored in appearance and appearance in texture. Rich and aromatic, every piece is hand wrapped and tied with natural twine. Produced by the La Bottera creamery, this cheese has also carried the name Vera Pagliettina and Palliettin Cremosa.

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Cow, Goat, Sheep
Aging time: 1 week
Pasteurized: Yes