Country: Italy

Region: Lombardy

Made from: Cow’s milk

Pasteurised: No

Texture: Covered with holes, creamy, buttery, fatty

Taste: No salt, bitter

Certification: Yes

Ageing: Three months

Introduction: Pannerone is an Italian cheese, to some it may look similar to Swiss cheese, as it is covered in tiny holes. Pannerone is a special cheese because it has no salt. It is also special because it is made with raw cow’s milk. Pannerone is an extremely spreadable cheese, unlike Swiss. Pannerone may be slightly harder to find because it is not mass produced; but head to a specialty Italian store to hunt some down. This is a rare cheese that may not immediately come to mind when you are thinking about Italian delicacies, but it is an important cheese for any connoisseur to have in their repertoire.

History: Pannerone is originally from Italy. Like others, it was first made by monks. (Benedictine Monks.) The history of its name is Italian, the “Pannerone” came from the Italian word for cream, “Panna.” Two cheese makers in Italy currently produce Pannerone. As of 2016, only one producer was left; The Carena Family.

How to Enjoy: Pannerone only needs salt, pepper, and olive oil to be eaten, or you can eat it with fruit, bread, honey, and jam. It pairs best with a lighter wine such as sweeter whites from Alsace or Austrian Eiswein. In Italy, it is often mixed with vegetables as a classic Christmas Eve dinner.

Sources: Wikipedia.com, Cheese.com, Familiagastadello.com, Artecibo.com, Lecheese.com, Tasteatlas.com, Valsana.com, 52Cheeses.com, HeinzelCheese

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