Grana Padano, granted DOP on 12 June 1996, is one of the few cheeses that can possibly compete with the King of Cheeses; Parmigiano-Reggiano. The cheese is made from unpasteurized, semi-skimmed cow?s milk from two milking and generally aged for two years. At the end of the cheese making process, Grana Padano develops a firm, thick and deeply straw-colored rind protecting the fragrant, dry, flaking interior
|Typical values||per 100g|
Preparation & Storage
Keep refrigerated below 5ºC
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