|Product code||GRANA PADANO 1KG|
|More items available upon order||no|
Grana Padano is an Italian PDO cheese with hard and cooked dough and slow maturation.
It is produced in thirty-two provinces of Emilia-Romagna, Lombardy, Piedmont, Trentino-Alto Adige and Veneto; all stages of the production chain (breeding and milking of cows, collection and transformation of milk into cheese, maturing, possible scraping) must necessarily take place in the area of origin.
Grana Padano PDO is produced exclusively with raw milk, coming from the production area, partially decimated by natural outcrop, milked no more than twice a day from cows fed according to precise rules and worked exclusively in copper boilers or with internal copper coating in the shape of an inverted bell, from each of which two forms are obtained. The natural graft is added to the milk in the boiler, then heated to a temperature of 31-33 ° C and veal rennet added for coagulation. The curd is broken with the thorn and then stirred under stirring to a temperature of 53-56 ° C. The caseous mass settles on the bottom of the boiler and is left to stand for up to 70 minutes, so that the serum is firmed and purged. Finally, the operators, with a wooden shovel and a "schiavino" cloth, lift it inside the boiler and cut it into two equal parts, the "twin shapes". Each of them is wrapped in a linen cloth, extracted from the boiler and placed on the spill. At this point each new shape is enclosed in a "fascera", a time of wood and today of suitable plastic material, held tight and lightly pressed by a disk of the same material. After about 12 hours from "putting into shape", between the "fascera" and the lateral part of the form (the barefoot), another band of plastic is inserted, the marring band, with embossed the origin marks: the four-leaf clover imprinted with the serial number of the dairy, the initials of the province and the month and year of production, and the small dotted rhombus lozenges that alternately contain the words "GRANA" and "PADANO". In addition to each form is applied a casein plate, which will become part of the crust, with an identification code that allows the traceability.
SPAGHETTI GARLIC, OIL AND CHILLI AND GRANA PADANO CREAM
320 gr of spaghetti
1 clove of garlic
1 spicy chili
140 gr of Grana Padano within 16 months
2 dl of vegetable broth
20 ml of extra virgin olive oil
salt and pepper
Bring the broth to a boil, remove from heat, add the Grana Padano, add salt and pepper, leave to infuse for 20 minutes and blend.
Brown the garlic clove in a pan with a little oil and chilli pepper.
Cook the pasta in salted water, flavor it in a pan with oil, garlic and chilli.
Pour the cream cheese on serving plates and lay the spaghetti.
The weight of the product can vary by 15% depending on the ageing, they are artisanal and the seasoning varies its weight
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