Country : Italy
Region : The Po Valley, Northern Italy
Type : Natural Rind, Crumbly & Grainy
Milk : Cow
Description:
Created by the Cistercian monks of Chiaravalle in the 12th century, this cheese is ranked among the "Hall of Fame of Italian Cheeses", side by side with Parmigiano-Reggiano. Recognised for its quality, uniqueness and invaluable tradition/history/culture, Grana Padano was granted the DOP designation on June 1966.
Characteristically made from un-pasteurized cow's milk, semi-skimmed and with two milkings, it is also aged for two years which allows the resulting product to develop a firm, thick, deeply straw-colored rind, protecting the aromatic but dry and crumbly interior. This also produces a grainy texture which is described by its name "Grana", and accompanied by its fruity sweet flavor, yet savory and complex from its long maturation period.
Try pairing the cheese with its Northern Italian wine producing neighbors, especially those of Piedmont and Veneto. Gavi & Soave for dry whites, Barbera, Barolo & Valpolicella for dry reds, or simply a glass of refreshing Prosecco.
Important Note:
As the product is very sensitive to prolong exposure to warm temperature, please ensure that the recipient is available to receive the product at the agreed delivery period, and as soon as possible, keep it into the fridge once delivered/received.
Region : The Po Valley, Northern Italy
Type : Natural Rind, Crumbly & Grainy
Milk : Cow
Description:
Created by the Cistercian monks of Chiaravalle in the 12th century, this cheese is ranked among the "Hall of Fame of Italian Cheeses", side by side with Parmigiano-Reggiano. Recognised for its quality, uniqueness and invaluable tradition/history/culture, Grana Padano was granted the DOP designation on June 1966.
Characteristically made from un-pasteurized cow's milk, semi-skimmed and with two milkings, it is also aged for two years which allows the resulting product to develop a firm, thick, deeply straw-colored rind, protecting the aromatic but dry and crumbly interior. This also produces a grainy texture which is described by its name "Grana", and accompanied by its fruity sweet flavor, yet savory and complex from its long maturation period.
Try pairing the cheese with its Northern Italian wine producing neighbors, especially those of Piedmont and Veneto. Gavi & Soave for dry whites, Barbera, Barolo & Valpolicella for dry reds, or simply a glass of refreshing Prosecco.
Important Note:
As the product is very sensitive to prolong exposure to warm temperature, please ensure that the recipient is available to receive the product at the agreed delivery period, and as soon as possible, keep it into the fridge once delivered/received.