Hard cheese, cooked and slow-ripening, product concoagulo to acidity of fermentation from raw milk of cows whose power base is consists of green fodder or retained.
Milk from two milkings a day, rested and partially Decrem for natural outcrops is transferred to traditional boilers copper double bottom such that the ability to obtain, at most, two forms.
The use of Grana Padano DOP within 16 months is particularly suitable for creating dishes that require baking and subsequent gratinatura.
Humidity in cheese moisture evaporates slowly and the water vapor that forms creates a sort of protective dome that delaying the caramelization, facilitates perfect and uniform baking dish. Grana Padano this season, also dissolves easily in liquids and is therefore suitable for the preparation of sauces, creams and compounds which require the dissolution of the total cheese. Finally, it is suitable to be shaved to complete carpaccio meat, fish, salads and dip, thanks to its non-invasive and harmonious flavor and its ability to reject the fat used in such dishes.
The excellent relationship between the energy value, quality and quantity of nutrient content, make Grana Padano is a complete food in favor of welfare and the health of children, adolescents, pregnant women, athletes and the elderly.
Being a semi-fat cheese, its energy value is lower than that of many commonly consumed foods that provide fewer nutrients.
Grana Padano is an excellent natural food, can provide a large part of the substances which man needs.
EMILIAITALIANFOOD's GRANA PADANO is produced with milk that derived from carefully selected the best milking farms, which make it a superior quality of "GRANA" and unavailable in ordinary channels of supermarkets.
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