Pannerone di Lodi 500g: price and online sale

Pannerone di Lodi 500g

The Pannerone di Lodi from Caseificio Carena is a true Lodigiana specialty that was once called, only for reasons of similarity, "white gorgonzola" despite having 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 for not being subjected to any salting treatment and for its high maturation temperatures.

Pannerone: a complex cheese

The Pannerone is a fairly fresh cheese: it has a maturation time of only 10 days. A wheel weighs 12-13 kg, is cylindrical, with a diameter of 25-30 cm and a height of 20 cm, has a thin, smooth, straw-yellow rind. Its paste is cream-colored with a widespread eye pattern, it is soft and highly fragrant. Its flavor, resulting from the activity of the bacterial flora in the absence of salt, is decidedly complex and unique. This has almost led to its disappearance.

History of Pannerone

The name Pannerone comes from “panéra,” which in the Lodigiano 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, had his troops refreshed with this cheese, known for its high energy content. Until before World War II, Pannerone was produced throughout the Lombard plain, while today there is only one dairy left producing it.

Ingredients Pannerone di Lodi 500g

Latte crudo di vacca italiano, caglio

Allergeni: latte

Shelf-life: 30 giorni

Nutritional values

Valori nutrizionali medi per 100g di prodotto

Energia: 379kcal / 1571kj
Grassi: 31,44g di cui saturi 20,01g
Carboidrati: <0,1g di cui zuccheri <0,005
Proteine: 23,98g
Sale: 0,078g

Pannerone di Lodi 500g: use in the kitchen

The Pannerone di Lodi from Caseificio Carena (which we present to you here in a 500g portion) is a unique cheese also in terms of the emotions it evokes during tasting. It is the only cheese in Italy to be bitter, as it is not salted during processing. To be more precise, its taste is initially sweet and enticing, but soon turns slightly bitter, and it is this sweet-bitter contrast that makes it unique. Thus, we delve into a complicated topic, such as the pairings for Pannerone.

In general, it pairs quite well with red wines that highlight its soft and sweet characteristics but also can support the bold and aromatic nuance.
It can be enjoyed with honey and mustard: in this case, we especially recommend orange honey and cherries in syrup, or a cherry or Vicenza mustard.
Given its creaminess, it goes well with bread crostini or otherwise crunchy leavened products, such as Ferrara bread.
Pannerone is delicious when paired with grape pomace distillates and salted anchovies.
Those who wish to embark on bold recipes should know that Pannerone is an excellent ingredient for risottos, adding a note of originality: to be added to creamy risottos such as those with pumpkin or fruit-based, like apples or pears.
One last summer idea: Pannerone can also be used as an ingredient for salads, for example with ham and figs, pears and walnuts, lettuce and grapes.