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Is Grana Padano just a regional version of Parmigiano-Reggiano?

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Is Grana Padano just a regional version of Parmigiano-Reggiano?

rworange | May 22, 2006 11:03 AM

How is it different? I think it tastes better … not as salty, milder and pleasantly oily. To me it seems more elegant than Parmigiano-Reggiano.

Is it really a healthier low fat cheese as the website seems to say?

http://www.granapadano.it/ing/educati...

I never heard of it until the other day. It has only been made for the last thousand years and the best selling cheese in Italy. I am not that into hard cheeses so it flew beneath my chow radar.

Are there any specific brands to look for? Or is it like Parmigiano-Reggiano where the brand/type is the same thing?

Has anyone seen this sold in various stages of maturity? The Italian cheese shop I bought it didn’t seem to have a clue.

Does anyone really use the special knife to shave pieces off?

Excluding recipes how do you use it? Does it pair well with specific fruits or meats or breads?

What wine would it pair with? I've read champagne or Borolo are good.

If you have any recipes please post using this link

Link: http://www.chowhound.com/topics/show/...

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