cooking

Cheese: Grana Padano

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.

20200829_140217

Milk

Cow

Origin

Italy

Aged

Yes, 16 months to 2 years.

Aroma

Fruity  and savoury

Taste

Deep savoury goodness.

Texture

Hard gritty texture but not as much as Parmigiano-Reggiano.  Very crumbly.

Look

Yellow interior with little to no  openness. 

Natural straw-coloured rind.

Serving

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.

Wine

Cheese.com says ‘ Wines such as Barolo, Zinfandel or Gavi white wine make a perfect match.’

Here are some more posts about cheese: 

Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: