The Pannerone cheese is a truly unique and "antique", produced with raw cow's milk and whole, in contrast to all other cheeses, there will be no salting. This makes them unique in terms of aroma and flavor.
It comes with a nice soft dough, full of small holes and very regular, and with a nice pale yellow color. The scent is slightly "stubborn" and complex flavor and special, with a finish of mouth decidedly bitter, almond, cheese in another aspect that could suggest a defect, while the Pannerone is its hallmark.
It goes of course to mustards and jams but the "purists" prefer it as it is or, at most, seasoned with olive oil and black pepper.
For some years, Slow Food has dedicated a Presidium to this cheese: "... in the Lodi area, to date, only one producer of Pannerone resists: the Presidio part of this craftsman and aims, through a promotion which also includes Coding production rules, to involve other small businesses. Increase its production, preserving the traditional methods, it is the only way to secure a future for this fine example of art of cheese ... "Slow Food Source"
