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Grana Padano

An excellent variety of 'grana' produced the Po valley. It is second only to Parmigiano Reggiano in the prestige stakes, and its name and methods of production controlled by law.

It is made in a similar style to Reggiano, from the combination of morning and evening milkings – but skimmed after each milking, whereas Reggiano is only skimmed once, giving it a higher fat content. See ‘Grana’

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