The Pannerone di Lodi from Caseificio Carena is a true specialty from Lodi that was once called, only for reasons of similarity, "white gorgonzola" despite having no relation to the famous blue cheese. Pannerone is made with only raw milk and rennet and generally distinguishes itself from other Italian cheeses for not undergoing any salting treatment and for the high maturation temperatures. Pannerone is a fairly fresh cheese: it has a maturation time of only 10 days. One wheel weighs 12-13 kilograms, is cylindrical, with a diameter of 25-30 centimeters and a height of 20, and has a thin, smooth crust of straw yellow color. Its paste is cream white with widespread eyes, soft, and very fragrant. Its flavor, as a result of the activity of the bacterial flora in the absence of salt, is decidedly complex and particular. This has almost led to its disappearance. The name Pannerone comes from "panéra," which in the Lodi dialect means cream of milk, cream. This is due to the fact that only whole milk, rich in cream, is used to make it. The first historical mentions of this cheese date back to the time when Napoleon, before the battle of the bridge of Lodi, had his troops replenished with this cheese, notoriously high in energy content. Until before World War II, Pannerone was produced throughout the Lombard plain, while today there is only one dairy remaining that produces it. Category: rare cheeses
Shipping costs £40.16, free over £249.40
Price VAT included
The Pannerone di Lodi from Caseificio Carena is a true specialty from Lodi that was once called, only for reasons of similarity, "white gorgonzola" despite having no relation to the famous blue cheese. Pannerone is made with only raw milk and rennet and generally distinguishes itself from other Italian cheeses for not undergoing any salting treatment and for the high maturation temperatures. Pannerone is a fairly fresh cheese: it has a maturation time of only 10 days. One wheel weighs 12-13 kilograms, is cylindrical, with a diameter of 25-30 centimeters and a height of 20, and has a thin, smooth crust of straw yellow color. Its paste is cream white with widespread eyes, soft, and very fragrant. Its flavor, as a result of the activity of the bacterial flora in the absence of salt, is decidedly complex and particular. This has almost led to its disappearance. The name Pannerone comes from "panéra," which in the Lodi dialect means cream of milk, cream. This is due to the fact that only whole milk, rich in cream, is used to make it. The first historical mentions of this cheese date back to the time when Napoleon, before the battle of the bridge of Lodi, had his troops replenished with this cheese, notoriously high in energy content. Until before World War II, Pannerone was produced throughout the Lombard plain, while today there is only one dairy remaining that produces it. Category: rare cheeses
