Paglierina

This soft full-fat cheese from the area around Turin in Piedmont, is made from cows’ milk and is shaped into rounds 10-20 cm (4-8 inches) in diameter and 1-2 cm (½-¾ inch) in height. The little discs are briefly left to mature on little straw mats, or paglia, from which the cheese gets its name. Paglierina should be eaten as soon as it is ready and makes a wonderful table cheese, especially when served dressed with olive oil and vinegar.