The Pannerone di Lodi from Caseificio Carena is a true Lodigian specialty 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 is generally distinguished from other Italian cheeses by not undergoing any salting treatment and by the high maturation temperatures. Pannerone is a fairly fresh cheese: it has a ripening time of only 10 days. A form weighs 12-13 kilos, is cylindrical, with a diameter of 25-30 centimeters and a height of 20, has a thin, smooth crust, yellow straw in color. Its paste is cream-colored with widespread holes, it is soft and very fragrant. Its flavor, as a result of bacterial flora activity in the absence of salt, is decidedly complex and unique. This has almost contributed to its disappearance. The name Pannerone comes from "panéra", which in Lodigian dialect means cream of milk, cream. This is due to the fact that it is made exclusively from whole milk, which is indeed rich in cream. The first historical references to this cheese date back to the time when Napoleon, before the Battle of the Bridge of Lodi, fed his troops with this cheese, notoriously high in energy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 Lodigian specialty 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 is generally distinguished from other Italian cheeses by not undergoing any salting treatment and by the high maturation temperatures. Pannerone is a fairly fresh cheese: it has a ripening time of only 10 days. A form weighs 12-13 kilos, is cylindrical, with a diameter of 25-30 centimeters and a height of 20, has a thin, smooth crust, yellow straw in color. Its paste is cream-colored with widespread holes, it is soft and very fragrant. Its flavor, as a result of bacterial flora activity in the absence of salt, is decidedly complex and unique. This has almost contributed to its disappearance. The name Pannerone comes from "panéra", which in Lodigian dialect means cream of milk, cream. This is due to the fact that it is made exclusively from whole milk, which is indeed rich in cream. The first historical references to this cheese date back to the time when Napoleon, before the Battle of the Bridge of Lodi, fed his troops with this cheese, notoriously high in energy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.
