Pannarone, Pannerone, Panerone

This full-fat sweet-flavoured soft cheese from the Lodigiano area in Lombardy is known as ‘white gorgonzola’, because it has a similar flavour and shape as the famous blue cheese, as well as being made by a similar method although without the mould. It gets its name from panera, which is Lombardian for the top of the milk from which it is made. Formed in drums 25-30 cm (10-12 inches) in diameter, 18-20 cm (7-8 inches) in height, weighing 8-12 kg (18-26 lb), it has a smooth, thin, slightly yellow crust and a creamy-white paste. This is one of the very few unsalted cheeses and it should be eaten as soon as it has matured, at about 8-10 days. It is an excellent table cheese that is generally only eaten locally.