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AgriturismoMantova.it
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Homepage > Farm products > Cheese
Cheese
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Grana Padano DOP
Grana Padano is a cooked-paste cheese produced daily by mixing cow milk obtained by the two milkings. This milk is partially skimmed. The maturation of Grana Padano lasts from 8 to 24 months and each piece, which has a cylindrical shape, weighs about 35 kg.
It draws its name from the typical granularity of its straw-yellow paste.
Its rind is hard, smooth, thick and dark yellow.
Grana Padano is principally consumed grated, but is excellent also if consumed by flakes. The Consorzio di Tutela Grana Padano protects and promotes this product, which in 1996 has obtained the PDO denomination.
Parmigiano Reggiano DOP
Parmigiano-Reggiano is produced mainly in Emilia, but it is also made on the right bank of the Po in the province of Mantua.
It is a cooked paste cheese. Its handicraft working is still realized by rigorously respecting traditional methods. It is obtained from raw cow milk of the evening milking, let settle and partially skimmed, then mixed with milk of the morning milking. It takes between 18 and 36 months of seasoning and each piece, which has a cylindrical shape, weighs about 35 kg.
It has a hard, thick, dark yellow rind; it is consumed by flakes; it has minute holes; it is light straw yellow, and has a fragrant, delicate flavour.
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