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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’

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

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grana padano cheese
grana padano cheese