• Food & Wine

Lodi cheeses

Curiosities and characteristics of cheeses for you to taste in Lodi and surrounding area

A heritage of cuisine for you to taste: here is a practical guide to discovering typical cheeses to try in Lodi.

 

Lodi, the home of great cheeses
The cuisine of the Lodi area is marked by the wise use of typical produce of the area, which serve as the main ingredients in exquisite recipes. Among these, a leading role is given to Its Majesty, the cheese. The culinary tradition of Lodi and the surrounding area, in fact, revolves around three captivating
names, each of which has its own story to tell: Granone, Mascarpone and Pannerone.

The three typical cheeses in Lodi cuisine, known domestically and internationally, have an unmistakeable taste and form an integral part of many dishes well-known and appreciated throughout the world. The Lodi area is, in fact, very fertile and devoted to agriculture and farming – which is why, there is no doubt, it provides major satisfaction to dairy connoisseurs. Together, let’s discover the area’s top products.

The typical Grana of the Lodi area and Raspadüra
Among the most famous and flavour-rich specialities in the Lodi tradition we must mention a cooked hard cheese which takes a long time to mature and which belongs to the category of semi-fat cheeses, produced until the 1970s. We are talking about Grana Lodigiano (or Lodi Granone) the ancestor of all Grana cheeses, which to this day serves as the inspiration for ‘Granone’-type hard cheese. The latter is used to obtain the celebrated Raspadüra, namely subtle, straw-like sheets (Italian raspatura) of white-coloured cheese produced by scraping the young forms of cheese. It is its paste, which is compact and granule-free, which facilitates it flaking. It would also seem that this practice emerged as a way to present (and better taste) forms of Grana which had not come out quite so well.

Mascarpone: a cheese full of sweetness
Mascarpone takes its name from the Lodi dialect word mascherpa, which means ‘cream of milk’.
This cheese is derived from processing and clotting fresh cream, heated up to 90° C in a bain-marie, adding citric and acetic acid. This procedure allows you to obtain a soft, pure white/white-yellow coloured cream, to be combined with sugar, egg, coffee, liquor and biscuits. Mascarpone is, therefore, ideal for preparing desserts.

Pannerone or Panerone: natural goodness
A soft cheese which is also a flagship ‘slow food’, unique and natural because it is produced with whole, non-pasteurised and rennet milk. Its preparation does not involve adding salt, enzymes or mould, but rather takes place by stewing, which prompts alcoholic fermentation. This is the Pannerone, an inebriating cheese with a buttery flavour and a slightly bitter aftertaste. To appreciate it best, we advise you to consume it fresh, at the end of a meal, or along with mustard, honey and cooked pears. Its name is derived from the Lombardy word ‘panera’ which means ‘cream’ and its white paste feels very soft to the palate.

Another cheese to try in Lodi: Gorgonzola
Talking of Lodi cheeses, we cannot omit to mention Gorgonzola. This noted and appreciated cheese is also tied to a love-story: it is told, in fact, that it is the fruit of a ‘mistake’ on the part of a cheesemaker in love who left work to join his beloved. The next day, when mixing the new curd with that of the day before, he obtained gorgonzola. In any case, the beneficial properties of this cheese have been noted since the end of the Middle Ages, when it was used to treat gastro-intestinal complaints. In fact, the purest milk is used to produce gorgonzola in order to allow its characteristic mould to develop. Its flavour, which is very pleasing to the palate, makes it one of the most appreciated cheeses in Italy and it is widely exported abroad.

Following this panoramic overview of the dairy delights of Lodi, discover other dishes typical for this area and which likewise shouldn’t be missing from your table – for a complete menu ranging from starters to desserts.

On the same topic

Flavors on the lakes: Como and Varese

Lakes and mountains. Tasty dishes, heritage of rural culture
  • Food & Wine
Flavors on the lakes: Como and Varese

Local Products of Lombardy

Lombardy is also a gastronomic journey of tastes and flavors to be discovered
  • Food & Wine
Local products of Lombardy, try them all

IGP Apples of Valtellina

This type of apple has all the characteristics of mountain apple: crunchy, fragrant, aromatic and juicy
  • Food & Wine
Apples

Miccone

The *miccone* is a traditional bread from Oltrepò Pavese with a crispy crust and a dense yet soft crumb.
  • Food & Wine
Miccone di Stradella

8 summer festivals not to be missed

Festivals that reveal a region rich with tradition and plenty of tasty treats!
  • Food & Wine
Sagra di San Giovanni - Ossuccio - Isola Comacina

Varese Local Products Guide

The typical products with which to prepare the dining table are varied and include all the dishes: from appetizers to desserts
  • Food & Wine
Varese local products guide, essential tips

Typical Lombardy mountain dishes

Discover Lombardy's typical high-altitude dishes. Dive into traditional Alpine cuisine and its authentic flavours
  • Food & Wine
Typical Lombardy mountain dishes - Pizzoccheri Valtellina

Tripe a la Milanese Recipe

It is a second course based on meat and is ideal for lovers of ancient flavors
  • Food & Wine
Tripe a la Milanese recipe, how to prepare it

The appetizers of the Lombardic tradition

We bring the traditional Lombardic gastronomic culture back to the table, starting with appetizers
  • Food & Wine
The appetizers of the Lombardic tradition

Discover the flavors of Valtellina

Leafy woods and thermal waters. Alpine pastures that offer great cheeses, meats and full-bodied wines
  • Food & Wine
A caccia di sapori in Valtellina

Rassegna Gastronomica del Lodigiano

The flavours of tradition
  • Food & Wine
Rassegna Gastronomica del Lodigiano

Bagnaria Cherries

The Cherry of Bagnaria is part of the important network of the National Association of "Cities of Cherries."
  • Food & Wine
Ciliege di Bagnaria

Christmas and the festive dishes of Lombardy

Christmas dinner in Lombardy: the most famous dishes of the region's festive culinary tradition, from starter to dessert
  • Food & Wine
Natale, i piatti della festa in Lombardia

Cremona Local Products Guide

meats and cheeses characterize the Cremonese gastronomy
  • Food & Wine
Cremona local products guide, gourmet experiences

Cremona and the project EastLombardy

Cremona and its sweetness are closer than what you think
  • Food & Wine
Marubini

Cipolla Rossa di Breme

The Breme Red Onion has been documented since the 10th century, dating back to the foundation of the famous abbey, which in the following centuries became one of the most important in Europe.
  • Food & Wine
Cipolla rossa di Breme

Il Polentone di Retorbido

The beautiful spring festival dedicated to the wise farmer Bertoldo
  • Food & Wine
Polentone di Retorbido

Lecco culture and flavour

Visiting Lecco? Well, you don’t need to worry about getting lost.
  • Food & Wine
Lecco cultura e sapori

Bike riding along San Colombano’s Wine Route

Vini e prodotti della Pianura Padana. La Strada del Vino San Colombano è un percorso di eccellenze dalla storia centenaria
  • Food & Wine
Bike riding along San Colombano’s Wine Route

Franciacorta

  • Food & Wine
Franciacorta is waiting to be explored