Grana is a hard, granular Italian cheese made from cow’s milk, used in traditional dishes. It comes in different forms, with Parmigiano-Reggiano and Grana Padano being the most popular. The cows used to produce the cheese are regulated with strict guidelines. Grana Padano is especially good for grating and is less expensive than Parmigiano-Reggiano. To be a true Grana Padano cheese, it must be certified by the Consortium.
Grana is a type of Italian cheese made from cow’s milk. Grated or served as a table cheese, it is used in many traditional Italian dishes. It has a hard, granular texture and is made in the shape of a large drum.
The word Grana is Italian for wheat. The cheese variety is named as such due to its granular texture. Grana cheese was originally made by monks hundreds of years ago to preserve the extra milk produced. Its first use was in the Po Valley during the 13th century. In modern times, the word Grana is usually used as an abbreviation for semi-fat cheese, Grana Padano.
Pale yellow in color, the cheese has a mild flavor. The product is generally cut and sold in wedges. Though grainy, it is also considered a soft cheese. When sectioned, the cheese is gently sliced apart with a dull knife rather than harshly cut or sawn, leaving smooth edges.
There are different forms of hard Grana cheese. The two most popular forms are Parmigiano-Reggiano and Grana Padano. Other types include Granone Lodigiano or Tipico Lodigiano, Gransardo and Trentingrana. The main differences between these types of cheeses are their place of origin.
The cows from which the cheeses come are regulated with strict guidelines to guarantee the best products. The cows used to produce the cheese are fed only on grass and cereals. These animals cannot be given antibiotics or preservatives; if one of these substances is administered, their milk can no longer be used to make cheese.
One type of Lodigiano cheese that is considered a delicacy is Bella Lodi. This type of deep, flavorful white cheese that is aged and has a black skin. This classic Lodigiano cheese is famous for being used in the traditional Milanese risotto. The recipe calls for cheese, fried onion, saffron, meat broth and fine rice.
Padano is especially good for grating, which makes it a popular accompaniment to pastas and salads. It can also be melted for cooking. It is aged less than its Parmesan counterpart, only for up to four years. It’s also less expensive and more readily available. Parmigiano-Reggiano is only produced for a short time each year.
To be a true Pedano cheese, a product must be labeled as certified by the Consortium as a true Grana Pedano product. Other trademarks that contain the word are considered to be intentionally mislabelled or mislabelled. Real Italian cheese is said to literally melt in your mouth.
Protect your devices with Threat Protection by NordVPN
