The Pannerone di Lodi from the Caseificio Carena is a true Lodigiana specialty that once was referred to, solely for reasons of resemblance, "white gorgonzola" although it has no relation to the famous blue cheese. The Pannerone is made with only raw milk and rennet, and generally distinguishes itself from other Italian cheeses by not being subjected to any salting treatment and by its high maturation temperatures. Pannerone is a fairly fresh cheese: it has a maturation 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 crust of straw-yellow color. Its paste is cream-white with a diffuse eye structure, it is soft and very fragrant. Its flavor, resulting from 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 derives from "panéra", which in the Lodigiana dialect means cream of milk, cream. This is due to the fact that 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 Lodi bridge, had his troops replenish with this cheese, notoriously high in energy content. Until before World War II, Pannerone was produced throughout the Lombard plain, while today only one dairy remains to produce it.
The Pannerone di Lodi from the Caseificio Carena is a true Lodigiana specialty that once was referred to, solely for reasons of resemblance, "white gorgonzola" although it has no relation to the famous blue cheese. The Pannerone is made with only raw milk and rennet, and generally distinguishes itself from other Italian cheeses by not being subjected to any salting treatment and by its high maturation temperatures. Pannerone is a fairly fresh cheese: it has a maturation 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 crust of straw-yellow color. Its paste is cream-white with a diffuse eye structure, it is soft and very fragrant. Its flavor, resulting from 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 derives from "panéra", which in the Lodigiana dialect means cream of milk, cream. This is due to the fact that 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 Lodi bridge, had his troops replenish with this cheese, notoriously high in energy content. Until before World War II, Pannerone was produced throughout the Lombard plain, while today only one dairy remains to produce it.
Shipping costs £40.63, free over £252.30
Price VAT included
