FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
PAGLIA CHEESE
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
is a very soft cheese with an aromatic flavor; an imitation of Gorgonzola. It is eight inches in diameter and two inches thick. It is made in the Canton of Ticino, Switzerland.