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Lodi panerone


Panerone (from pànera or ‘panna’ – cream – in the Lombardy dialect) has as its most distinctive characteristic a bitter taste due to the absence of salt and the presence of serum in the forms. This is, however, softened by other overtones of cream and butter. It is a singular taste that some can find unpleasant so it is important to find the right accompaniments that can make the best of its special features.

Organoleptic characteristics
Aspect and texture: soft, light yellow paste with average holes. Yellowish rind
Taste: buttery and slightly bitter
Serving suggestions: Red wines. Chestnut honey. Hot Italian fruit chutney, marrow preserve. Ferrara bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: uncooked
Salting: none
Ripening: 30 days
Production period: throughout the year
Fats: 50% F-Dm
Weight: 10 kg
Size: 30 cm diameter, h. 20 cm
Producers: dairies from the provinces of Lodi and Cremona