Sheep’s milk

Paglierino is made using sheep’s milk, the use of calf’s rennet and a semi-maturing process of two or three months guarantees its sweetness and its complex aroma.
The dark-yellow rind depends on the period in which it is matured.

The cheese is compact, elastic and white verging on a pale yellow colour, from which it gets its name.
Easily recognisable by its cylindrical shape rounded off at the base.