The Pannerone di Lodi from Caseificio Carena is a true Lodigiana specialty that was once called, only for reasons of resemblance, "gorgonzola bianco" despite having no relation to the famous blue-veined cheese. The Pannerone is made with only raw milk and rennet, and is generally distinguished from other Italian cheeses by not being subjected to any salting treatment and by the high maturation temperatures. The Pannerone is quite fresh cheese: it has a ripening time of only 10 days. A round weighs 12-13 kilograms, is cylindrical, with a diameter of 25-30 centimeters and a height of 20, has a thin, smooth crust that is straw yellow in color. Its paste is cream white with widespread holes, it is 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, which has almost led to its disappearance. The name Pannerone comes from "panéra", which in Lodigiana dialect means cream of milk, cream. This is due to the fact that it is made exclusively from whole milk, rich in cream. The first historical mentions of this cheese date back to the time when Napoleon, before the battle of the bridge of Lodi, fed his troops 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 left producing it.
Shipping costs £40.16, free over £249.40
Price VAT included
The Pannerone di Lodi from Caseificio Carena is a true Lodigiana specialty that was once called, only for reasons of resemblance, "gorgonzola bianco" despite having no relation to the famous blue-veined cheese. The Pannerone is made with only raw milk and rennet, and is generally distinguished from other Italian cheeses by not being subjected to any salting treatment and by the high maturation temperatures. The Pannerone is quite fresh cheese: it has a ripening time of only 10 days. A round weighs 12-13 kilograms, is cylindrical, with a diameter of 25-30 centimeters and a height of 20, has a thin, smooth crust that is straw yellow in color. Its paste is cream white with widespread holes, it is 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, which has almost led to its disappearance. The name Pannerone comes from "panéra", which in Lodigiana dialect means cream of milk, cream. This is due to the fact that it is made exclusively from whole milk, rich in cream. The first historical mentions of this cheese date back to the time when Napoleon, before the battle of the bridge of Lodi, fed his troops 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 left producing it.
