Pannarello

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.

Organoleptic characteristics

Aspect and texture
soft and compact, ivory white paste with a scattering of holes
Taste
sweet and fresh with traces of butter
Serving suggestions
Blueberry jam and marmalade, aromatic honey. Baguette type bread

Technical characteristics

Milk
full fat + cream, pasteurised, cow’s milk
Production method
artisan and industrial
Paste
uncooked
Salting
in brine
Ripening
none
Production period
throughout the year
Fats
50% F-Dm
Weight
5-9 kg
Dimensions
30-35 cm diameter, h. 6-8 cm
Producers
dairies in the Veneto and Friuli areas
Whole cheese code
n.d.
Cutted cheese code
n.d.

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