ingredient information
Cheese Grana Padano
Grana Padano (IPA: /'grana pa'dano/) is one of the most popular Denominazione di Origine Controllata cheeses of Italy. The name comes from the noun grana (‘grain’), which refers to the distinctively grainy texture of the cheese, and the adjective Padano, which refers to the valley Pianura Padana. Grana Padano was created by the Cistercian monks of Chiaravalle Abbey near Milan, who used ripened cheese as a way of preserving surplus milk. By the year 1477, it was regarded as one of the most famous cheeses of Italy. Today, similar products are made in the regions of Emilia-Romagna, Lombardy, Piedmont, Trentino, and Veneto. Like Parmigiano Reggiano, Grana Padano is a semi-fat hard cheese which is cooked and ripened slowly (for up to 18 months). It is produced by curdling the milk of grass-fed cows. The cows are milked twice a day, the milk is left to stand, and then partially creamed. Milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. The partly skimmed milk is transferred into copper kettles and coagulated, the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture, and then cooked to 53-56°C. It is produced year-round and the quality can vary seasonally as well as by year. Generally similar to parmesan cheese, Grana Padano is less crumbly, milder and less sharp-tasting than its also famous relative. A wheel of Grana Padano is cylindrical, with slightly convex or almost straight sides and flat faces. It measures 35 to 45 cm in diameter, and 15 to 18 cm in height. It weighs 24 to 40 kg per wheel. The rind, which is thin, is white or straw yellow. Grana Padano cheese has been produced since the 12th century, and production and quality are now overseen by the Consorzio per la Tutela del Formaggio Grana Padano.