Veneto cuisine, as in the rest of northern Italy, was once based on the use of butter as a condiment in traditional dishes. However those high fat dishes were the consequence of a time when average daily calorific requirements were significantly higher, due both to the greater frequency of physical work and the lower temperatures, and traditional cuisine has managed to adapt over the years to meet modern needs by cutting back on the use of this tasty condiment. The resulting decline in the use of butter led to an increased availability of top quality cream in traditional dairies, which, especially in the Treviso area, was put to good use to enhance that product which symbolized small family dairies and the ability of their dairyman: Latteria cheese.

By using milk of the highest quality and adding a small amount of the best cream obtained from the “affioramento” skimming process, the Latteria became sweeter and softer, and so Pannarello cheese was created. It is a product which became the flagship of the smaller dairies which still used traditional techniques and it earned itself pride of place on the family table.
However, the involvement of the large scale dairy industry, and the resulting use of poorer quality primary ingridients unable to compete on quality with those used in traditional dairies, causes the start of a gradual decline. The range of products in  “Frutti di un Territorio” aims to start again from the primary materials, by choosing only high quality milk and cream exclusively produced in Veneto in order to bring you a Pannarello like it used to be in the past: sweet and soft, with a delicate creamy flavour; its natural characteristic.


Table cheese with a soft consistency, made from cow’s milk, with added cream.

Cow’s milk, cream, salt, rennet, treated on the surface with preservative E202.  Non edible rind.

Tender creamy uniform straw yellow dough.  Rind absent or barely visible.

Pleasant and fragrant, typically milky and fresh.

Fresh cheese whose maturation can be extended up to 45/60 days.

Physical characteristics
Cylindrical form with flat sides of 20 to 25 cm diameter, height of 5 to 6 cm.  Weight approximately 3 kg.

Specifications and nutritional information
Water content 48% approx
Fat content total   35% approx
Fat content dry 58% approx
Protein 18% approx
Calorie content 350 Kcal

Microbiological analysis
Staphylococcus aureus <1,000 ufc/g
Escherichia Coli <1,000 ufc/g
Salmonella PP absent in 25 g
Lysteria monocytogenes absent in 25 g

Conservation and storage
Store in a dry cool place.

Transport temperature
Must be transported at a temperature between +4° and +12° C.

Loose forms: three layers of twelve forms.  Boxed in twos:  twelve boxes per layer; six layers.

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