Plin means a "pinch" in Piedmontese. These cheese "mouthfuls" are made from three milks with a sweet, intense flavour. With care and patience we fill the small moulds one by one, then we wait patiently for the right moment. How do we know when the time has come? By pinching the cheese lightly with our fingers. If the surface gently detaches from the rest of the curd then it is time to pack up the cheese and get it ready to be served at your table.