DESCRIPTION

This amazing cheese originated in the Po river valley by Italian monks in the 12th century.  Similar to Parmesan Reggiano, it has a similar nutty flavor and flaky texture.  However it is made under less stringent rules with milk sourced from a wider area, making it less expensive.  To read more about how Grana and Parmesan are different, click here!

ORIGIN

Italy

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Raw

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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• Pairings - a drop of aged balsamic vinegar, sliced red bell peppers, dried figs, crackers and garlic stuffed olives.

SUBSTITUTES

Parmesan Reggiano

INGREDIENTS

Raw cow milk, salt, rennet, egg white lysozyme