Cheese without salt?
Have you ever tasted cheese without salt? Salt is one of the basic ingredients in cheese, but what would happen if it were not added at all? How does salt affect cheese – and are there any salt-free cheeses in the world?
Salt, or sodium chloride, is essential to most cheeses. It adds flavor but also acts as a natural preservative, preventing the growth of harmful bacteria and other microorganisms.
The amount of salt added to cheese depends on the type of cheese, its maturity and the method of salting. Cheese can be salted in three different ways:
- By rubbing salt onto the surface before ripening – typical for soft and blue cheeses.
- By mixing salt directly into the cheese mass – used, for example, in the production of Cheddar and crumbly cheeses.
- By immersing the cheese in a salt solution (brining) – a common method for long-maturing cheeses, such as alpine cheeses and parmesan.
"Brining" is a common way to salt long-maturing cheeses.
Salting is a precise job. So precise that new employees at Robiola di Roccaverano in Piedmont practice salting small goat's milk cheeses for weeks before cheese master Jerome Stutz lets them handle the actual cheeses.
Typically, cheeses contain about 0.6–3.5 g of salt per 100 g. But is it possible to make cheese completely without salt?
Pannerone di Lodi – a rare unsalted cheese
Yes, it is! Pannerone di Lodi from Lombardy is a real specialty – and every cardiologist's dream. This cheese is made completely without salt.
Pannerone is made only from creamy raw milk and rennet. The exceptionally high ripening temperature helps preserve the cheese without salt, making it unique worldwide.
The name of the cheese comes from the Lodi dialect word panèra , which means cream. The first historical mentions of Pannerone date back to the time of Napoleon – it is said that he enjoyed this cheese before the famous Battle of the Lodi Bridge. Before World War II, Pannerone was widely produced in Lombardy, but today it is only produced by one cheese factory: Caseificio Carena , which has kept the tradition alive since 1924.
What does unsalted cheese taste like?
Salt brings out the flavors of the cheese and balances the bitterness and acidity. Without it, Pannerone's taste is initially sweet and milky, but develops into a gentle bitterness and sour-sweetness - creating a unique and unforgettable taste experience.
What is Pannerone suitable for?
- Sweet side dishes: honey, cherry or apricot jam.
- Summer salads: fresh figs and walnuts.
- Risottos: especially pumpkin and apple risottos, to which Pannerone adds creaminess without excessive salt.
Could more salt-free cheeses emerge in the future? Pannerone shows that it's possible – and at the same time offers a delicious alternative for those who want to experience something completely new. Could this be your next cheese experiment?
Discover: Pannerone di Lodi / Italian Cheeses
