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After nine month of aging, each wheel gets checked and, if considered of adequate quality, gets fire-branded with the Grana Padano logo. A wheel of Grana Padano is cylindrical, with slightly convex or almost straight sides and flat faces. It is 35 to 45 cm (14 to 18 in) in diameter, and 15 to 18 cm (5.9 to 7.1 in) high.
Grana is a type of hard, mature cheese from Italy with a granular texture, often used for grating.Grana cheeses are typically made in the form of large wheels.The structure is often described as crystalline, and the wheels are divided by being split with a fairly blunt almond-shaped knife designed for the purpose, rather than being sliced, cut or sawn.
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Reggianito is based on Italian hard cheeses such as Parmigiano Reggiano and Grana Padano, as it is the result of the adaptation of the cheesemaking technology introduced by Italian immigrants. [1] In fact, its name is a diminutive of Reggiano and can be translated as "Little Reggiano", as it is produced in much smaller wheels and only aged for ...
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes.
Another related group of cooked pressed cheeses is the very hard Italian "grana" cheeses; the best known are Parmesan and Grana Padano. Although their origins lie in the flat and (originally) swampy Po Valley , they share the broad Alpine cheesemaking process, and began after local monasteries initiated drainage programmes from the 11th century ...
Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey.It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano Reggiano and various others.
Raspadüra is a term from the western Lombard language which in Italian means "scraping": the thin sheets of raspadüra are, in fact, progressively scraped from the surface of the half-cheese with the help of a manual lathe that turns the cheese on itself, and of a special flexible, flat and curved knife that in the colder months can also be heated, so as to obtain soft ribbons of grana cheese ...
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