Description
The Pannerone di Lodi from Caseificio Carena is a true specialty of Lodi, which 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 it generally stands out from other Italian cheeses because it is not subjected to any salting treatment and due to the high maturation temperatures. Pannerone: a complex cheese Pannerone is a fairly fresh cheese: it has an aging time of only 10 days. A wheel weighs 12-13 kilograms, is cylindrical, with a diameter of 25-30 centimeters and a height of 20, has a thin, smooth, straw-yellow rind. Its paste is cream-white with widespread eyes, 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. This has almost led to its disappearance. History of Pannerone The name Pannerone derives from "panéra," which in the Lodi dialect means cream of milk, cream. This is because it is made exclusively with 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, had his troops replenished with this cheese, known for its high energy content. Until before the Second World War, Pannerone was produced throughout the Lombard plain, while today only one dairy remains to produce it.