Pajerin two milks: the taste is sweet, without forgetting animal scents, dry grass, and a pleasantly salty note.
Is mix milk cheese, made from cow's and sheep's milk mixed together. Essay in the traditional form of the Piedmontese pale yellow, round, low, from the rind candida crossed by longitudinal grooves.
Eat crust also works a little 'girdle; In fact, within this rigid shell expects a deliciously creamy heart. The taste is sweet, without forgetting animal scents, dry grass, and a pleasantly salty note.
Cut it with a thin-bladed knife, and the spoke portions starting from the center. For a chopping board a tasting considered that in a nibble can be obtained safely eight portions.
The Pajerin name indicates a typical Piedmontese production, produced with a mixture of milk (usually cow and sheep), and left to age in the straw hut. Thus it was born this particular cheese, which combines the sweetness of the dough to deeper and intriguing hints.
Eat it with mixed vegetables, such as tomatoes or green peppers, into a sandwich with Bresaola and arugula, or end up in pieces in a fresh salad.