Grana Padano is a hard cow milk cheese that hails from northeastern Italy. Like Parmigiano-Reggiano, Grana Padano is aged and is similarly grainy in texture and flaky. Indeed, grana in Italian means grain.
It is full of flavour with a distinct but pleasant bight.
As such it is the perfect table cheese and can also be used in salads, sandwiches and grated on stews and pasta. The list is endless.
Yes, 16 months to 2 years.
Fruity and savoury
Deep savoury goodness.
Hard gritty texture but not as much as Parmigiano-Reggiano. Very crumbly.
Yellow interior with little to no openness.
Natural straw-coloured rind.
Grana is so versatile you can use it anywhere. I even love munching on it as I cook.
And of course any and all pasta 🙂
Manufacturing and Salting Method
Handmade/traditional cheese making methods are used. The curds are partially cooked, then pressed into moulds, dry salted and finally brine salted prior to a long ageing process.
Cheese.com says ‘ Wines such as Barolo, Zinfandel or Gavi white wine make a perfect match.’
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