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Legend has it that Pannarello, a fresh cheese produced by adding a small amount of cream to the milk, was first created through a cheese maker’s error in overheating the milk to be curdled and having nothing but a bucket of fresh cream with which to bring the temperature down.

Caratteristiche organolettiche
Aspetto: soft and compact, ivory white paste with a scattering of holes
Sapore: sweet and fresh with traces of butter
Abbinamenti: Blueberry jam and marmalade, aromatic honey. Baguette type bread
Caratteristiche tecniche
Latte: full fat + cream, pasteurised, cow’s milk
Lavorazione: artisan and industrial
Pasta: uncooked
Salatura: in brine
Stagionatura: none
Produzione: throughout the year
Grassi: 50% F-Dm
Peso: 5-9 kg
Dimensioni: 30-35 cm diameter, h. 6-8 cm
Produttori: dairies in the Veneto and Friuli areas