Pannerone di Lodi from Caseificio Carena is a true specialty from Lodi that was once called, only due to its resemblance, "white gorgonzola" although it has 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 being subjected to any salting treatment and by the 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, golden yellow in color. Its paste is cream white with widespread holes, soft, and very fragrant. Its flavor, as a result of bacterial flora activity 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 it is made exclusively from whole milk, which is indeed rich in cream. The earliest historical references to this cheese date back to the time when Napoleon, before the Battle of the Lodi Bridge, had his troops refueled with this cheese, notoriously high in energy content. Until before World War II, Pannerone was produced throughout the Lombard plain, whereas today there remains only one dairy that produces it.
Shipping costs £40.63, free over £252.30
Price VAT included
Pannerone di Lodi from Caseificio Carena is a true specialty from Lodi that was once called, only due to its resemblance, "white gorgonzola" although it has 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 being subjected to any salting treatment and by the 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, golden yellow in color. Its paste is cream white with widespread holes, soft, and very fragrant. Its flavor, as a result of bacterial flora activity 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 it is made exclusively from whole milk, which is indeed rich in cream. The earliest historical references to this cheese date back to the time when Napoleon, before the Battle of the Lodi Bridge, had his troops refueled with this cheese, notoriously high in energy content. Until before World War II, Pannerone was produced throughout the Lombard plain, whereas today there remains only one dairy that produces it.
