A large part of our cookery is based -as it was in the past – on grana cheese. Its historical origins can be presumably brought back to the colonization of the Cisalpine region by the ancient Romans when, at the time of the Flavi emperors, the poet Martial depicted the characteristic moon-shaped brand of this cheese.
In the first preparation stage, the “evening” milk is mixed, left to rest all night, and then partially skimmed.
The milk is then poured in with the morning milk into a special copper container shaped like an upturned bell; whey and lactic flora culture are then added and everything is heated to 33°C. (91.5°F), stirring slowly.
The curd is added, and once the curdling has taken place, the curd is reduced to tiny granules. At this point it is heated up to 45°C (113°F), and then the heat is raised yet again, to 55°C (131°F)..
At the end of this process, the grains fall to the bottom of the container in a single mass. They are then poured over a canvass sheet, filtered from the liquid, and placed in a wooden mould, where the cheese takes its characteristic shape.
After being drenched in tubs of salty water and then sun-dried, the “forma” is ready to be aged. At the end of this seasoning stage, only upon passing the quality test will it receive the finishing brand.
Our zone being typical of the production of the KING of cheeses, we could not hold back from offering you this delight for your palate.
Savour it with pears or nuts for a memorable taste experience, or in thick flakes to accompany an aperitif, or – more traditionally – grated, to give that special touch to your main courses and to enhance a variety of pasta fillings.
It is cut strictly by hand to preserve the typical flaky appearance and large “grain”, after which the cheese is named.
Keep in the fridge. After removing the wrapping, cover it in plastic wrap and keep it in the lower part of the fridge.