PARMESAN GRANO PADANO
Originating from the Po Plain in northern Italy it is a cheese similar to parmesan cheese. It takes its name
from the words Grana (fragile) and Padano (from the Po River). In Latin, “Padus” means river. Cheese has
fewer regulations controlling its production compared to Parmigiano-Reggiano. Grana Padano is a
semi-fat, hard granular cheese that is slowly ripened for at least twelve months. The 18-month-old
cheese is pale yellow, sharper and noticeably granulated; it is also more richly flavored and tasty. When
you look carefully, white spots appear. Cheese produced throughout the year can vary in taste by
season, as well as by year. Grana Padano is produced from skimmed milk. A thin and pale yellow shell is
located outside the wheel. If the product passes quality tests after maturation, the Grana Padano brand
is etched into the product with the help of fire. It is used in the form of thin slices, grated or ground into
powder. It fits very well with pastas. It is a snack that goes very well with red wine. Origin: Italy.
Source: Cow. Fat: 39/41%. Ripening: 12 – 18 months. Grade: Hard. Uses: Cheese plates, salads, pastas,
pizzas, risottos, bakery products, soups. Brands. Each wheel has a weight of average 24 to 45 kg.
It is sold on average in pieces of 3 kg.