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Cheese from Italy, Piemonte
Paglierina is a soft cow cheese from Piedmont with a white bloomy rind of Geotrichum candidum. Whole milk, now almost always pasteurised and seeded with mould spores, is set with calf rennet in 30–40 minutes. The moulded curd is kept warm at 20–30 °C so it sours, then salted and ripened from about 7–10 days to a month, turning creamy as it ages.
| Whole cow milk, now almost always pasteurised | [pat-sheet][onaf-sheet] |
| Spores of surface moulds, usually Geotrichum candidum | Added to the milk; in the past the mould came by chance[pat-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt, dry or (now mostly) as brine | [pat-sheet][onaf-sheet] |
| Starter | milk inoculated with Geotrichum candidum spores (formerly the mould arrived by chance) |
Total time across the recorded steps: 7 days – 30 days
What changes: Mould spores go into the pasteurised whole milk
Pasteurised whole milk is inoculated with spores of the rind moulds, usually Geotrichum candidum.
Microbes at work in this step
Not documented for this step.
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
Paglierina is a soft cow cheese from Piedmont with a white bloomy rind of Geotrichum candidum. Whole milk, now almost always pasteurised and seeded with mould spores, is set with calf rennet in 30–40 minutes. The moulded curd is kept warm at 20–30 °C so it sours, then salted and ripened from about 7–10 days to a month, turning creamy as it ages. Made in 6 steps over 7 days – 30 days. The longest step, ripen on grids as the white mould grows, takes 7–30 days (Regione Piemonte 2015). Lactic acid bacteria, which grow during the warm stufatura and give the right acidity and Geotrichum candidum, the white 'noble' mould of the rind, which softens the paste to cream do most of the fermenting.
| Main step | 7–30 daysReported[pat-sheet][onaf-sheet] | Ripen on grids as the white mould grows |
|---|---|---|
| Temperature | 20–30 °CReported[pat-sheet][onaf-sheet] | Mould and keep warm (stufatura) |
Paglierina is named for the straw (paglia) mats it once ripened on, which drew moisture out of the soft cheese. Its bloomy rind is Geotrichum candidum, now seeded into the milk, and a few hours of warm stufatura sour the curd.
The milk is now almost always pasteurised. The regional sheet finds no hazards beyond ordinary cheesemaking and says the straw mats are no longer used. Where mats are used, they must be kept clean and replaced regularly.
Every number is labelled with how it is known. How this atlas is made
The cheese once ripened on straw or on light mats woven from wheat or barley straw, changed daily, which soaked up moisture and stopped over-souring. The paste used to start chalky and soften from rind to core; today it is soft from the start.
