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Grana Padano cheese D.O.P.
Grana Padano cheese D.O.P.
The Grana Padano D.O.P. is a hard cheese, cooked and slow maturation, considered one of the symbols of "Made in Italy" food and gastronomy worldwide. High-quality table cheese and grating, is produced from raw milk of cows whose power base is made of green fodder or preserved, from two daily milkings, rested and partially decremato for surfacing.
The indications on the crust or on the package allow you to choose the cheese protected designation of origin according to the different curing:
Grana Padano D.O.P. (Aged 9 to 16 sixteen months).
Grana Padano D.O.P. "Over 16 months,"
Grana Padano D.O.P. "Reserve" (aged over 20 months).
Sensoriality
The Grana Padano from 9 to 16 months, characterized by a sweet, delicate, over that for the graininess and the white coloring of the pasta.
By staining slightly straw-colored, Grana Padano "Over 16 months," less sweet, savory flavor and pronounced, never hot.
A paste-grain evident, with clear structure which flake, instead distinguishes the Grana Padano Gran Riserva, fragrant and delicate flavor that becomes more and more rich and full, with floral notes of corn, if the maturing more than 24 months.
Features
Ingredients: milk, salt, rennet, preservative (lysozyme protein).
Shape: cylindrical, slightly convex or almost straight, flat faces, slightly raised edge.
Dimensions: diameter 35 to 45 cm, height of the heel from 18 to 25 cm with variations, for both, more or less, in relation to the technical conditions of production.
Weight: from 24 to 40 kg per form. No form must have less than 24 kg.
Crust color: dark or golden yellow natural.
Color of flesh: white or straw.
Aroma and flavor of the pasta: fragrant, delicate.
Structure of the paste: finely granular, radial fracture flakes and barely visible holes.
Crust thickness: 4 to 8 mm.
Ageing: the natural maturation is carried out keeping the product in the natural environment with temperature ranging from 15 to 22 ° C.
Resistance to aging: from one to two years.
Fat in dry matter: 32% minimum.
Seasonality
It works throughout the year.
Place of production
The production area and grated Grana Padano DOP is the territory of the provinces of Alessandria, Asti, Biella, Cuneo, Novara, Turin, Verbania, Vercelli, Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantova to the left of the Po, Monza, Milan, Pavia, Sondrio, Varese, Trento, Padua, Rovigo, Treviso, Venice, Verona, Vicenza, Bologna to the right of the Rhine, Ferrara, Forlì-Cesena, Piacenza, Ravenna and Rimini. In addition, the following municipalities of the province of Bolzano: Altrei Lauregno, Proves, Senale-S. Happy and Truden.
History
Grana Padano has very ancient origins. His birth, during the eleventh century, is the brainchild of the Benedictine monks. The sharp increase of livestock and the consequent production of milk in excess, in following the reclamation accomplished by the Cistercian monks of the Abbey of Clairvaux, in fact, led the men to devise a way to repurpose excess milk, since the needs of the population was largely satisfied. From this need arose the fortuitous "recipe" of Grana Padano, a hard cheese that unmistakable flavor, seasoning, retains the nutrients of milk. To it was spontaneously given the name of "grit" for the grainy paste that characterizes it.
Of great value food on the tables of noble and royal in different eras, Grana Padano, however, remained also the main food of the livelihood of the rural population, especially during the famine, thus acting as a cornerstone of popular culinary tradition.
The tradition of production of Grana Padano has been handed down through the centuries unchanged according to methods that ensure even today the organoleptic characteristics and appearance that made this product famous all over the world.
The Grana Padano D.O.P. has been recognized as Protected Designation of Origin by the European Union in June 1996 (EC Reg. 1107 of 12/06/96).
Curiosity
Grana Padano is characterized by a high intake of protein of high biological value and is an important source of amino acids useful for plastic functions of the body, especially in the muscles.
100 grams of Grana Padano equates to over 160 grams of beef.
For the proper storage of this food is good idea to take some precautions. The Grana Padano be placed in the least cold part of the refrigerator, where the temperature hovers normally around 4 ° C. You should wrap it in a cloth of hemp or cotton cloth, freshly laundered, but without smell of detergent, or simply in a plastic wrap.
Pairings
Due to its unique taste, Grana Padano pairs perfectly with a wide variety of foods, and in particular, raw vegetables, raw meat in carpaccio, with mashed potatoes or cooked in foil, polenta with butter.
It can be used both as an ingredient - in ravioli, tortellini, quiche, stuffed with meat or au gratin dishes - both as a dressing of dry pasta, fresh or stuffed with rice and risotto.
It can be consumed in many different ways, crumbs, flakes or blades, never overpower the flavor of the food it accompanies.
And 'ideal as an aperitif, paired with white wines, still, sparkling or sparkling wines, but also works great when consumed at the end of the meal, in this case better if with red wines.
A pairing recommended especially for Grana Padano Riserva is the one with the pears while Grana Padano "Over 16 months," is excellent when eaten with strawberries in red wine and pepper.
The Grana Padano D.O.P. is a hard cheese, cooked and slow maturation, considered one of the symbols of "Made in Italy" food and gastronomy worldwide. High-quality table cheese and grating, is produced from raw milk of cows whose power base is made of green fodder or preserved, from two daily milkings, rested and partially decremato for surfacing.
The indications on the crust or on the package allow you to choose the cheese protected designation of origin according to the different curing:
Grana Padano D.O.P. (Aged 9 to 16 sixteen months).
Grana Padano D.O.P. "Over 16 months,"
Grana Padano D.O.P. "Reserve" (aged over 20 months).
Sensoriality
The Grana Padano from 9 to 16 months, characterized by a sweet, delicate, over that for the graininess and the white coloring of the pasta.
By staining slightly straw-colored, Grana Padano "Over 16 months," less sweet, savory flavor and pronounced, never hot.
A paste-grain evident, with clear structure which flake, instead distinguishes the Grana Padano Gran Riserva, fragrant and delicate flavor that becomes more and more rich and full, with floral notes of corn, if the maturing more than 24 months.
Features
Ingredients: milk, salt, rennet, preservative (lysozyme protein).
Shape: cylindrical, slightly convex or almost straight, flat faces, slightly raised edge.
Dimensions: diameter 35 to 45 cm, height of the heel from 18 to 25 cm with variations, for both, more or less, in relation to the technical conditions of production.
Weight: from 24 to 40 kg per form. No form must have less than 24 kg.
Crust color: dark or golden yellow natural.
Color of flesh: white or straw.
Aroma and flavor of the pasta: fragrant, delicate.
Structure of the paste: finely granular, radial fracture flakes and barely visible holes.
Crust thickness: 4 to 8 mm.
Ageing: the natural maturation is carried out keeping the product in the natural environment with temperature ranging from 15 to 22 ° C.
Resistance to aging: from one to two years.
Fat in dry matter: 32% minimum.
Seasonality
It works throughout the year.
Place of production
The production area and grated Grana Padano DOP is the territory of the provinces of Alessandria, Asti, Biella, Cuneo, Novara, Turin, Verbania, Vercelli, Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantova to the left of the Po, Monza, Milan, Pavia, Sondrio, Varese, Trento, Padua, Rovigo, Treviso, Venice, Verona, Vicenza, Bologna to the right of the Rhine, Ferrara, Forlì-Cesena, Piacenza, Ravenna and Rimini. In addition, the following municipalities of the province of Bolzano: Altrei Lauregno, Proves, Senale-S. Happy and Truden.
History
Grana Padano has very ancient origins. His birth, during the eleventh century, is the brainchild of the Benedictine monks. The sharp increase of livestock and the consequent production of milk in excess, in following the reclamation accomplished by the Cistercian monks of the Abbey of Clairvaux, in fact, led the men to devise a way to repurpose excess milk, since the needs of the population was largely satisfied. From this need arose the fortuitous "recipe" of Grana Padano, a hard cheese that unmistakable flavor, seasoning, retains the nutrients of milk. To it was spontaneously given the name of "grit" for the grainy paste that characterizes it.
Of great value food on the tables of noble and royal in different eras, Grana Padano, however, remained also the main food of the livelihood of the rural population, especially during the famine, thus acting as a cornerstone of popular culinary tradition.
The tradition of production of Grana Padano has been handed down through the centuries unchanged according to methods that ensure even today the organoleptic characteristics and appearance that made this product famous all over the world.
The Grana Padano D.O.P. has been recognized as Protected Designation of Origin by the European Union in June 1996 (EC Reg. 1107 of 12/06/96).
Curiosity
Grana Padano is characterized by a high intake of protein of high biological value and is an important source of amino acids useful for plastic functions of the body, especially in the muscles.
100 grams of Grana Padano equates to over 160 grams of beef.
For the proper storage of this food is good idea to take some precautions. The Grana Padano be placed in the least cold part of the refrigerator, where the temperature hovers normally around 4 ° C. You should wrap it in a cloth of hemp or cotton cloth, freshly laundered, but without smell of detergent, or simply in a plastic wrap.
Pairings
Due to its unique taste, Grana Padano pairs perfectly with a wide variety of foods, and in particular, raw vegetables, raw meat in carpaccio, with mashed potatoes or cooked in foil, polenta with butter.
It can be used both as an ingredient - in ravioli, tortellini, quiche, stuffed with meat or au gratin dishes - both as a dressing of dry pasta, fresh or stuffed with rice and risotto.
It can be consumed in many different ways, crumbs, flakes or blades, never overpower the flavor of the food it accompanies.
And 'ideal as an aperitif, paired with white wines, still, sparkling or sparkling wines, but also works great when consumed at the end of the meal, in this case better if with red wines.
A pairing recommended especially for Grana Padano Riserva is the one with the pears while Grana Padano "Over 16 months," is excellent when eaten with strawberries in red wine and pepper.
