Cheese - Grana Padano 18m
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.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Vacherin and Delice de Bourgogne
- By Origin - Taleggio and Rochetta
- Pairings - a drop of aged balsamic vinegar, sliced red bell peppers, dried figs, crackers and garlic stuffed olives.
SUBSTITUTES
INGREDIENTS
Raw cow milk, salt, rennet, egg white lysozyme
Original: $11.99
-70%$11.99
$3.60More Images
Cheese - Grana Padano 18m
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.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Vacherin and Delice de Bourgogne
- By Origin - Taleggio and Rochetta
- Pairings - a drop of aged balsamic vinegar, sliced red bell peppers, dried figs, crackers and garlic stuffed olives.
SUBSTITUTES
INGREDIENTS
Raw cow milk, salt, rennet, egg white lysozyme
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Vacherin and Delice de Bourgogne
- By Origin - Taleggio and Rochetta
- Pairings - a drop of aged balsamic vinegar, sliced red bell peppers, dried figs, crackers and garlic stuffed olives.
SUBSTITUTES
INGREDIENTS
Raw cow milk, salt, rennet, egg white lysozyme
