The production area of Grana Padano Dop covers all municipalities in the province of Rimini, Piacenza, Ravenna, Ferrara, Forlì-Cesena and Bologna right Reno, for Emilia Romagna. Its history has very ancient roots, we must go back to the Year 1000: the monks of the time, following the reclamation of the Po plain and the consequent increase in agriculture and livestock, which caused a significant increase in milk production, invented a hard cheese in order to best preserve the most nutritious and appreciated food of the diet of the time: here is the "grana". Initially named for its compact texture but made up of small white calcium crystals, due to the processed milk, it spreads more and more in the area, becoming an inevitable product at noble and bourgeois banquets, but also indispensable for country people, its shelf life, during famines; therefore it affirms itself as a transversal product and widely consumed by any social class. Over the years, it became a pillar of the area's rural economy, with workers developing new production methods but sticking to the original recipes and traditions; in 1954 the first Consortium for the protection of Grana Padano PDO was born to supervise the production and marketing of this excellence.

In 1996 Grana Padano received the European DOP certification.

Grana Padano Dop Riserva is a famous cow's milk cheese consumed all over the world, with its characteristic wedge shape; it has some differences compared to its less seasoned "colleagues", such as greater friability, a homogeneous straw-yellow color, its evident plaques of calcium crystals and its hard rind on which the name of the product is engraved. It also ensures a full, rich and complex but not aggressive taste, with an aftertaste of hay and dried fruit, and intense and unmistakable aromas; we recommend its use both grated and as a meal.

It will be delivered vacuum packed and ready to cut.

Thanks to its important taste with aromas of butter, hay and its generous sapidity, it leaves a mouth full of complex flavors: perfect both for grating and pure, cut into small flakes. Unmissable in quality aperitifs and snacks or in platters with other regional meats and cheeses.

Therefore the most appropriate wine is certainly aged, intense and persistent for a long time, in order to accompany the flavor of the cheese;

you can also decide for a passito wine, to soften the slightly aggressive vein of Grana Padano Dop Riserva and give a sense of greater balance to the palate.

Ingredients & Allergens:

Milk, salt, rennet, preservative: Lysozyme

Nutritional values: