Grana Padano Cheese: Description, Benefits, Harm and Recipe

Grana Padano Italian hard cheese, similar to the famous Parmesan cheese, is widely popular in its homeland and is traditional in the northern part of the country. This straw-colored cheese has a thick shell, a granular structure without voids, resembling scales. The mass of the product is slightly moist, has a very delicate flavor. When cutting Grana Padano breaks and perfectly rubbed. Italians are pleased to add this variety in all sorts of dishes, so you should pay special attention to this product.

The name of the product is based on two descriptions that indicate the geography of origin and the consistency of cheese. "Grana" in Italian means "grainy", this is the kind of appearance that this variety has. In the future, this type of dry hard cheeses began to be called this term. Initially, cheese was produced in the basin of the Po River, as indicated by the second part of the name, Padano.

Legend has it that the first production of cheese belongs to the Benedictine monks who lived in the XII century in northern Italy. Their attempt to use leftover milk resulted in an unprecedented recipe, with a unique taste and structure. Therefore, the emergence of Gran Padano can be called a matter of chance. Cheese instantly gained popularity due to long shelf life and flavor characteristics. He spread throughout the country.

By the 16th century, cheese was so famous that Grana Padano was made in every corner of Italy, adding branded spices and seasonings in its own way. A thousand years have passed, and the classical formulation of the product has not changed. It is still produced, following all the rules of the time. But now the process of cooking and aging takes much less time thanks to the automation of production.

The raw material for making cheese is cow's milk. Cows are carefully monitored. However, unlike Parmigiano Reggiano, in the production of which cows eat special herb from the cheese-making regions, cereal and vegetable mixes are added to the diet of the Grana cows. The whole cooking process is regulated and occurs in stages in accordance with all the rules. It is the highest quality control at all stages that gives the opportunity to enjoy authentic classic taste. Grana Padano was assigned the DOP category, so the name became protected by place of origin.

To achieve the required proportions add skimmed milk. The recipe says that to obtain 1 kilogram of cheese consumes 17 liters of partially skimmed milk mixture. Copper boilers are used to mix the ingredients. Natural whey and rennet enzymes allow the milk mass to curl and turn into a grainy texture. And at this stage, another difference of Parmigiano from Gran stands out, since in the production of the first one only animal enzymes are used, and in the manufacture of Gran it is possible to use vegetable raw materials or bacterial starter culture. The dense particles of cheese at the exit resemble rice grains.

To obtain a homogeneous consistency, the mass is boiled, and then put on salting, previously placed in a piece of cloth. Before salting the cheese is formed using special stamps, turning the mass into a circle, oval or cylinder. Salting takes from 14 to 30 days. For this process, use natural salt solution. Forms reach and dry. After that, the cheese must ripen in a special room with the necessary temperature and humidity, changing the parameters threatens to spoil the product.

In the process of ripening, the cheese is “taken care of”, cleaning and turning over the cheese forms. Then there is a quality check. Only those heads that pass the control and meet all the requirements may be called “Grana Padano” cheese. Selected product brand. If you follow the traditional approach to the ripening of cheese, then the process takes at least a year.However, at present the ripening time has decreased - the minimum extract of cheese can be considered 9 months.

The ripening time of cheese divides Padano into three main categories:

• cheese is called young, if the aging period takes from 9 to 16 months;
• the cheese is given the title “oltre 16 mesi”, that is, average exposure if the cheese matures from 16 to 20 months;
• Riserva ripens over 30 months.

As in any other product, the taste is determined by the period of ripening and becomes more or less pronounced. With a long exposure, Grana becomes sharper, but at the same time, sweet and rich. Fans of a more subtle and oily taste should choose Grana with a shorter time, then this cheese becomes more “soft” and refined. In any case, this product perfectly retains its nutritional value regardless of the ripening period.

The composition of Grana Padano cheese is saturated with all sorts of minerals, nutrients and makes this product useful for the body. Rich in calcium, this product helps strengthen bone tissue. Phosphorus contained in cheese maintains acid-base balance and helps normalize metabolic processes. There is potassium in it, which supports the fluid balance of cells and is involved in the synthesis of proteins. The presence of magnesium, iron, zinc and other beneficial substances have a beneficial effect on the body, helping to strengthen and restore it. Half of the daily calcium intake can be replenished by eating 50 grams of Grana Padano cheese.

Among vitamins, a special place is occupied by the B vitamins, which take part in all significant processes, support the immune system, and have a positive effect on the nervous system. Cheese is rich in unsaturated fatty acids. Use prevents the development of cancer, heart disease and blood vessels. The product is recommended by dieticians to those who are engaged in hard work, athletes, women during pregnancy and lactation, the elderly, as well as those who recover and want to gain strength. There are no contraindications for feeding children under one year old.

Everything is good in moderation, this also applies to the use of Grana Padano cheese. This variety has a high calorie content - 384 kcal, so you should not abuse the product, especially if a person is on a diet or he is diagnosed with obesity. In addition, according to research, a person's lactose digestibility decreases with age. This fact can contribute to the appearance of bloating and discomfort in the abdomen, as well as provoke the appearance of acne and a deterioration of health in general.

The huge concentration of sodium in the product is due to the fact that the cheese is drawn in the brine for a long time. With this procedure, manufacturers kill bacteria and destroy harmful microflora. But at the same time, the use of sodium threatens with edema, gastrointestinal disorders and increased pressure.

When choosing Gran Padano, attention should be paid to a special note, which says about the shelf life of the product and spelled out the data of the cheese-making. The label of the organization Consorzio per la Tutela Del Formaggio Grana Padano gives confidence that the product is good, since this community of cheese producers was created to coordinate and control quality in 1954. This stamp is a sign of first-class Gran. When buying cheese in the markets it is better to request documents for the product.

Outwardly, the cheese should be dense, granular with a straw-yellow slice. Crust golden brown thick, natural. Grana has a delicate aroma with nutty notes, odorless rot or mildew. Slime or damage is a spoiled product. High-quality cheese granular inside, breaks into large pieces. In Italy, there is no doubt that Grana Padano will be served with a proper look and taste, but it is rather difficult to find a worthy copy on the Russian market.

Like any hard cheese, Grana can be stored for quite a long time under suitable storage conditions, without changing its taste, benefit and freshness. The best thing to do is to wrap the piece in a damp cloth and place it in a cold place, but not in the freezer. The fabric should be kept moist, and the material should be natural, breathable. They let air well and retain moisture on parchment paper or craft. Cheese can be stored in vacuum containers or zip-bags.

Due to its availability, the popular Grana Padano ousted his brother Parmigiano to second place. And thanks to its century-long history, this variety organically blends into many Italian dishes from classic to modern. Its delicate notes complement well the dishes of any kind of meat and game. Gran's most popular use is to add to pasta and its side dishes. Italians do not feel sorry for the cheese and richly season them with food. All cheeses from the category of "grana" are tertiary - rub them directly at the time of cooking.

This sort of pizza adds piquancy, is used to create a special accent, since the cheese does not spread in the liquid mass, but retains its structure when heated. Grana Padano is the basis of some desserts. It is baked in the form of cakes with the addition of seeds and served as a snack. It is good to add fruit, sweet pears, grapes to the serving of cheese. Its oily salty taste will complement various types of jam, for example, tangerine or honey (chestnut or lime).

Served with padano and cheese platter. At the same time it is served in the form of small slices or cubes, since it is difficult to cut it into thin slices. When cutting a short knife is used. Its curved shape minimizes crumbling and chop the right amount of product. It perfectly combines Grana with wine, allowing the drink to reveal its taste and aroma, delicately highlighting the merits of wine.

The choice of red wine is recommended to make from “Barollo”, “Brunello”, “Lambrusco” or “Barbaresco”. You can also choose white fruit wine, champagne or dessert drinks. Some types of beer, such as Pilsner, perfectly complement the Grana Padano.

Another feature of cheese is that before serving it is recommended to let the cheese stand at room temperature, then the same taste that was served on the table to monks and monarchs many years ago will be revealed to the gourmets.

See how the Grana Padano cheese is made in the video below.