Grana Padano buy online

Grana Padano buy online for flavour pasta, salads or meat dish!

The production of Grana Padano takes place in the Region of Piemonte, in the provinces of Alessandria, Asti, Biella, Cuneo, Novara, Torino, Verbania, Vercelli; in the region of Lombardia in the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantova, Milano, Monza, Pavia, Sondrio, Varese; in the region of Trentino alto Adige in the provinces of Trento and Bolzano; in the region of Veneto in the provinces of Padova, Rovigo, Treviso, Venezia, Verona, Vicenza; and then in the region of Emilia Romagna in the provinces of Bologna, Ferrara, Forlì Cesena, Piacenza, Ravenna and Rimini.

Grana Padano is a PDO cheese produced throughout the year with semi-skimmed raw cow’s milk. It is a cooked cheese, hard and slow aging.

Discover Grana Padano

Grana Padano is a PDO cheese produced throughout the year with semi-skimmed raw cow’s milk. It is a cooked cheese, hard and slow aging; It is produced from raw cow’s milk from cows milked twice a day, whose basic diet consists of green fodder. Raw milk, stored in the barn and from there transported to the dairy, must not have undergone any physical, mechanical neither thermal treatment that could change the status of the natural raw milk.

The cheese Grana Padano was awarded the Protected Designation Origin status (PDO) by the European Union in 1996
Only to cheese that meets all the requirements established in the Product Specification and have completed at least eight months is affixed to focus the mark of Grana Padano PDO. However, this cheese may not be sold before the actual completion of the ninth month of age.

Grated Grana Padano PDO is made exclusively from whole cheese already certified. The grating must be done in a defined production territory.

The packaging must take place immediately, without any other process or addition of other substances.

On the crust of Grana Padano PDO, as well as on the packaging, it is possible to read how long it has been the ageing time.

The categories provided in the Regulations are three:

–       “Grana Padano DOP”, in English PDO

–       “Grana Padano oltre 16 mesi”, over 16 ageing months

–       “Grana Padano Riserva – oltre 20 mesi” over 20 ageing months

Grana Padano has a cylindrical form, with a diameter between 35 and 45 cm and a height between 18 and 25 cm. Each form weighs between 24 and 40 kg

grana padano buy onlineWith the aim of protecting all the steps needed to produce Grana Padano, as they are indicated in the Production Guidelines, to achieve the high quality of all forms, in 1954 the Grana Padano Protection Consortium, called in Italian Consorzio tutela grana Padano, was founded. The consortium brings together 130 producers, 153 seasoners, 132 authorised facilities for portioning Grana Padano PDO and 31 facilities for packaging grated Grana Padano PDO cheese.

 

The production of this hard cheese began in the Middle-aged. In 1135 the Cistercian monks founded the Chiaravalle Abbey, an abbey located not far from the south walls of Milan, in an area which was marshy.

The monks reclaimed that area in the Po river plain and started cultivating crops and rearing livestock. Very soon they got a surplus of milk, and they needed to find a way to preserve that milk for longer periods, not to waste one of the most nutritious food that was available at that time. It was in this situation that has been produced the cheese called by the monks with the Latin name “caseus vetus”, that means “old cheese”. This cheese was later called “grana” cheese, due to its granular structure.

The cheese produced in the Po river plain became increasingly very popular, a cheese with two souls: an important ingredient in the elaborate recipes of the aristocratic cuisine and the basis of the popular gastronomic tradition.

On the 1st of June 1951 in Stresa, a nice little town in front of the Lake Maggiore, took place a meeting of workers and technicians of the European cheese-making industry. During this meeting the experts distinguish two different types of the cheese called “Grana Lodigiano”: they have been identified as “Grana Padano” and “Parmigiano Reggiano”.

Recipes Grana Padano

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Ways to enjoy Prosciutto in Italy

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Rosè and Prosciutto

Prosciutto is great when eaten on its own but when paired well, its taste gets accentuated even more. That’s why rosè is a great pairing with prosciutto…

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Capperi and its meaning

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Di Costa Marie Ange is an Italian company located in the beautiful Sicilian land. Its founder, Vincenzo Di Costa, since the age of 17 decides to concentrate all his strength and passion in love for the confectionary world.

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Parmareggio

In 1959 the adventure of the Consortium owner of the Parmareggio brand began to focus on meat and aged cheese

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In 1959 the adventure of the Consortium owner of the Parmareggio brand began, when eight dairies in the Parmigiano Reggiano area came together to collect milk from the companies and transform them into the industrial property owned by the Cooperative focus on meat and...

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PGI – Protected Geographical Indication

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During the summer period due to the constant changes in temperature and the sun, the skin is more easily stressed and needs more hydration. It needs a lot of water, but also oils and compresses based on natural products that nourish in depth, restoring softness and...

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Grana Padano buy online to create special and exclusive combinations

Grana Padano buy online

Grana Padano buy online for flavour pasta, salads or meat dish!

The production of Grana Padano takes place in the Region of Piemonte, in the provinces of Alessandria, Asti, Biella, Cuneo, Novara, Torino, Verbania, Vercelli; in the region of Lombardia in the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantova, Milano, Monza, Pavia, Sondrio, Varese; in the region of Trentino alto Adige in the provinces of Trento and Bolzano; in the region of Veneto in the provinces of Padova, Rovigo, Treviso, Venezia, Verona, Vicenza; and then in the region of Emilia Romagna in the provinces of Bologna, Ferrara, Forlì Cesena, Piacenza, Ravenna and Rimini.

Grana Padano is a PDO cheese produced throughout the year with semi-skimmed raw cow’s milk. It is a cooked cheese, hard and slow aging.

Discover Grana Padano

Grana Padano is a PDO cheese produced throughout the year with semi-skimmed raw cow’s milk. It is a cooked cheese, hard and slow aging; It is produced from raw cow’s milk from cows milked twice a day, whose basic diet consists of green fodder. Raw milk, stored in the barn and from there transported to the dairy, must not have undergone any physical, mechanical neither thermal treatment that could change the status of the natural raw milk.

The cheese Grana Padano was awarded the Protected Designation Origin status (PDO) by the European Union in 1996
Only to cheese that meets all the requirements established in the Product Specification and have completed at least eight months is affixed to focus the mark of Grana Padano PDO. However, this cheese may not be sold before the actual completion of the ninth month of age.

Grated Grana Padano PDO is made exclusively from whole cheese already certified. The grating must be done in a defined production territory.

The packaging must take place immediately, without any other process or addition of other substances.

On the crust of Grana Padano PDO, as well as on the packaging, it is possible to read how long it has been the ageing time.

The categories provided in the Regulations are three:

–       “Grana Padano DOP”, in English PDO

–       “Grana Padano oltre 16 mesi”, over 16 ageing months

–       “Grana Padano Riserva – oltre 20 mesi” over 20 ageing months

Grana Padano has a cylindrical form, with a diameter between 35 and 45 cm and a height between 18 and 25 cm. Each form weighs between 24 and 40 kg

grana padano buy onlineWith the aim of protecting all the steps needed to produce Grana Padano, as they are indicated in the Production Guidelines, to achieve the high quality of all forms, in 1954 the Grana Padano Protection Consortium, called in Italian Consorzio tutela grana Padano, was founded. The consortium brings together 130 producers, 153 seasoners, 132 authorised facilities for portioning Grana Padano PDO and 31 facilities for packaging grated Grana Padano PDO cheese.

 

The production of this hard cheese began in the Middle-aged. In 1135 the Cistercian monks founded the Chiaravalle Abbey, an abbey located not far from the south walls of Milan, in an area which was marshy.

The monks reclaimed that area in the Po river plain and started cultivating crops and rearing livestock. Very soon they got a surplus of milk, and they needed to find a way to preserve that milk for longer periods, not to waste one of the most nutritious food that was available at that time. It was in this situation that has been produced the cheese called by the monks with the Latin name “caseus vetus”, that means “old cheese”. This cheese was later called “grana” cheese, due to its granular structure.

The cheese produced in the Po river plain became increasingly very popular, a cheese with two souls: an important ingredient in the elaborate recipes of the aristocratic cuisine and the basis of the popular gastronomic tradition.

On the 1st of June 1951 in Stresa, a nice little town in front of the Lake Maggiore, took place a meeting of workers and technicians of the European cheese-making industry. During this meeting the experts distinguish two different types of the cheese called “Grana Lodigiano”: they have been identified as “Grana Padano” and “Parmigiano Reggiano”.

Recipes Grana Padano

Ways to enjoy Prosciutto in Italy

Ways to enjoy Prosciutto in Italy

Prosciutto is a staple in Italian cuisine, and many Italian regions have their own way to enjoy it. Either with bread, wine and special pans the recipes are many.

Oil Digital Fingerprint

Oil Digital Fingerprint

Oil Digital Fingerprint...what is it? It is one of the objectives of the Violin inter-university project, "Enhancement of Italian products derived from olive oil through innovative analytical techniques", which studies the characteristics of Italian PDO oils....

How to cook dried mushroom

How to cook dried mushroom

Dried mushrooms are a great pantry solution to create amazing and tasty recipes but how to cook the dried mushroom?.In Italy, the most famous are the porcini Italian mushrooms that grow naturally in the Italian mountains, the Alps and the Apennines, and which are...

What Does EVO Mean?

What Does EVO Mean?

So what does EVO mean? The term EVO, referring to olive oil, is the abbreviation for extra virgin olive oil. This type of oil is obtained, as required by a specific regulation, it's obtained through mechanical cold extraction or cold pressing. Both are operations that...

The Cultivation of Capers

The Cultivation of Capers

The cultivation of capers has ancient origins: it was born between North Africa and the Middle East and there are traces of it in the Bible, but also in the writings of Hippocrates, Aristotle and Pliny the Elder. Photo Credit: Wikipedia It is a resistant plant, able...

Garlic Braid

Garlic Braid

Photo credit: Flickr The weaving process of the white Garlic braid in Piacenza (Emilia Region) is a heritage passing from father and son (or better from mother and daughter). Garlic bulbs are extracted from the ground with the help of your hands, or at most with a...

Rosè and Prosciutto

Rosè and Prosciutto

Prosciutto is great when eaten on its own but when paired well, its taste gets accentuated even more. That’s why rosè is a great pairing with prosciutto…

Capperi and its meaning

Capperi and its meaning

  Cappero is a small flower with a prostrate-drooping habit. The buds, called capers, and more rarely the fruits, known as cucunci, are consumed from the plant. Both are preserved in oil, vinegar or salt. So capperi means capers, but in Italy, we use this word as...

Prosciutto and Melon

Prosciutto and Melon

Prosciutto and Melon is a classic Italian dish and an all-time perfect summer antipasto. Yet not many know its creator was a Greek doctor that wanted to combine all earth’s four elements in order to create a balanced dish…

International Alba Truffle Fair

International Alba Truffle Fair

The International Alba Truffle Fair in Turin, which this year celebrates the 90th edition, will take place. The final confirmation was given by the president of the Fair, Liliana Allena. This location will characterize the new, more digital soul of the show that will...

Di Costa Marie Angie

Di Costa Marie Angie

Di Costa Marie Ange is an Italian company located in the beautiful Sicilian land. Its founder, Vincenzo Di Costa, since the age of 17 decides to concentrate all his strength and passion in love for the confectionary world.

Parmareggio

Parmareggio

In 1959 the adventure of the Consortium owner of the Parmareggio brand began to focus on meat and aged cheese

Parmareggio

In 1959 the adventure of the Consortium owner of the Parmareggio brand began, when eight dairies in the Parmigiano Reggiano area came together to collect milk from the companies and transform them into the industrial property owned by the Cooperative focus on meat and...

How to desalinate capers

How to desalinate capers

Capers are usually preserved in salt, so, before being consumed, they must be subjected to a procedure known as “Desalting”

Consortium of Balsamic Vinegar of Modena

Consortium of Balsamic Vinegar of Modena

The Consortium of Balsamic Vinegar of Modena was set up in 2013 after that the Balsamic Vinegar obtained its PGI designation from the European authorities in July 2009.The Protection Consortium is the guardian of the product's quality and it promotes...

PGI – Protected Geographical Indication

PGI – Protected Geographical Indication

  The PGI (Protected Geographical Indication) mark certifies that a product comes from a specific place or region. It tell you  that the product can is guaranteed by the quality, reputation or by other characteristic related to this geographical area and at that...

Extra virgin olive oil mask

Extra virgin olive oil mask

During the summer period due to the constant changes in temperature and the sun, the skin is more easily stressed and needs more hydration. It needs a lot of water, but also oils and compresses based on natural products that nourish in depth, restoring softness and...

How to store Parmesan

How to store Parmesan

The Parmesan (Parmigiano Reggiano) is a cheese with low water content and this lets you store it for long periods, depending on the packaging and the environment. Vacuum packed Parmesan (Parmigiano Reggiano) You can store vacuum packed Parmesan (Parmigiano...

How to cut Parmesan

How to cut Parmesan

Do you know? Cutting a Parmesan wheel (Parmigiano Reggiano)  is a real art and you can learn it. As in all the art the right instruments are the first step and one of the most important for Parmensan is the almond knife or "tagliagrana" (cut the cheese):...

Extra Virgin Olive Oil reduces cancer

Extra Virgin Olive Oil reduces cancer

From a study by the Campus Bio-Medico University of Rome and the University of Teramo, in collaboration with the University of Camerino and the Karolinska Institutet in Stockholm, it emerged that extra virgin olive oil, one of the most famous and typical condiments of...

Fiorentina steak: part of the UNESCO heritage

Fiorentina steak: part of the UNESCO heritage

The city of Florence is a very important city, both linguistically, historically and enogastronomically. The Fiorentina (type of meat), which took the name of the city itself, could soon be included in the very restricted elite of the Unesco heritage. Despite the long...

Bolognese Ragù Day: October 21st

Bolognese Ragù Day: October 21st

October 21st will be the Bolognese Ragù Day, created to promote the ancient and authentic Italian recipe in the world Next October 21st at Villa Ranuzzi Cospi in Bagnarola di Budrio, in the province of Bologna will be held the first World Day of Bolognese Ragù, with...

Pesto Gnocchi

Pesto Gnocchi

      Pesto Gnocchi   Ingredients: 600 gr of Potato Gnocchi 30 leaves of fresh Basil 1 pinch of salt 30 gr of Pine nuts 10 gr of Pecorino Romano cheese 30 gr of Parmigiano Reggiano cheese Extra Virgin Olive Oil   Preparation: To prepare Pesto...

The numbers of pasta and bread in Italy

The numbers of pasta and bread in Italy

"Wheat is the basis of the diet of Western civilization and is a pillar of the Italian one because we consume 24 kg per capita per year of pasta and about 60 kg per capita of bread, cakes, and pizzas from artisan ovens. In total, Italians consume more than 100 kg of...