PANERONE

Descrizione

Panerone, the cheese that looks like cream:  the name come from the Milan dialect word “panera” used to indicate cream, in fact, Ugo Foscoli gave the name “Paneropoli” to the city of Milan.  This specialty is a raw-paste cheese with high fat content made with untreated fresh cow’s milk.  It is also called “white gorgonzola” because of its external appearance that looks like – without the typical green mold – gorgonzola, but actually the production techniques and the taste of the two types of cheese are very different.  The origins of this specialty – recognized by the Agricultural, Food and Forestry Ministry as a Traditional Italian Food (PAT) – date back to the Medieval age.  The Benedictine monks made this cheese, handing down the secrets of how it is processed to the farmers.  Due to its rarity and the risk of extinction, Panerone was put under Slow Food protection in 2003.


The particularities of this cheese – unique on the Italian cheese scenario – is the absence of salt, the processing with heavy doses of curd and the high temperature used for maturing.  

Whole raw cow’s milk is curdled at around  30°C in about half an hour, and afterwards large amounts of curd are added, the mixture is left to rest for about a quarter of an hour and then minced by hand in tiny pieces that are wrapped up in cloth bags and left to rest for about half an hour so that the serum is deposited.  The curd is once again minced into pieces and placed in the molds.  The cheese is aged for about sixty days.

Another characteristic is the yield:  in order to obtain a kilo of cheese, you need 10 liters of milk and the weight of the aged wheels is between 10-13 kilos of the large wheels and 5-6 kilos for the smaller wheels.  The crust, thin and smooth, is light yellow, while the paste is soft and white and the openings are medium-sized, very dense and evenly distributed, just like the alveoli.  

Panerone, since it has no salt, lasts somewhere between the life of a fresh cheese and an aged one:  it can be preserved for about 60 days.  Moreover, because of this characteristic, its taste is initially sweet and then turns bitter:  this contrast gives it an unusual flavor and smell that goes well with bitter honey, spicy fruit mostarda, pumpkin jam or green tomatoes. 

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Panerone, the cheese that looks like cream:  the name come from the Milan dialect word “panera” used to indicate cream, in fact, Ugo Foscoli gave the name “Paneropoli” to the city of Milan.  This specialty is a raw-paste cheese with high fat content made with untreated fresh cow’s milk.  It is also called “white gorgonzola” because of its external appearance that looks like – without the typical green mold – gorgonzola, but actually the production techniques and the taste of the two types of cheese are very different.  The origins of this specialty – recognized by the Agricultural, Food and Forestry Ministry as a Traditional Italian Food (PAT) – date back to the Medieval age.  The Benedictine monks made this cheese, handing down the secrets of how it is processed to the farmers.  Due to its rarity and the risk of extinction, Panerone was put under Slow Food protection in 2003.


The particularities of this cheese – unique on the Italian cheese scenario – is the absence of salt, the processing with heavy doses of curd and the high temperature used for maturing.  

Whole raw cow’s milk is curdled at around  30°C in about half an hour, and afterwards large amounts of curd are added, the mixture is left to rest for about a quarter of an hour and then minced by hand in tiny pieces that are wrapped up in cloth bags and left to rest for about half an hour so that the serum is deposited.  The curd is once again minced into pieces and placed in the molds.  The cheese is aged for about sixty days.

Another characteristic is the yield:  in order to obtain a kilo of cheese, you need 10 liters of milk and the weight of the aged wheels is between 10-13 kilos of the large wheels and 5-6 kilos for the smaller wheels.  The crust, thin and smooth, is light yellow, while the paste is soft and white and the openings are medium-sized, very dense and evenly distributed, just like the alveoli.  

Panerone, since it has no salt, lasts somewhere between the life of a fresh cheese and an aged one:  it can be preserved for about 60 days.  Moreover, because of this characteristic, its taste is initially sweet and then turns bitter:  this contrast gives it an unusual flavor and smell that goes well with bitter honey, spicy fruit mostarda, pumpkin jam or green tomatoes. 

Where you can find this product

Seasonality

Panerone is produced year-long.

Pairings
  • Lugana DOC
  • Franciacorta DOCG
  • San Colombano DOC
Curiosity

Ugo Foscolo called Milan “Paneropoli” which means “city of cream”, while Napoleon, before the battle of the Lodi bridge in 1796, supplied his troops with Panerone because of its high-energy content.  

Not to be missed in this area

LUGANA DOC

  • 25015 Desenzano del Garda , Brescia

FRANCIACORTA DOCG

East Lombardy is the European region
of gastronomy 2017