Plassas is an odd cheese. It is either very new to the cheese world or not highly thought of, since I found not a single mention of it in any of the cheese books I own nor did the Internet turn up much other than a photo of the cheese on the manufacturer's web site. If the cheese is not well thought of I understand why.
First off Plassas is the opposite of salty, which mainly means "bland". It taste like some kind of cheese that was specially designed to be good for you, possibly made out of yoghurt or tofo, but the label assures us it is made from normal pasteurized cow's milk. The texture is dry and chewy. I really didn't like this cheese. If it was made to be healthy it won't help since I don't plan on eating it again. Maybe that was the intent.

Name: Plassas
Type of Milk: Sheep, Pasteurized
Type: semi-hard
Produced in: Italy, Santa Marina Formaggi
Date Purchased: 12/8/2006
Date Eaten: 12/9/2006
Purchased Where: United States, North Carolina, Raleigh, A Southern Season
Price: $12.99/lb.