Italian Grana Padano Aged Over 18 months -Various Sizes

Italian Grana Padano Aged Over 18 months -Various Sizes Review

Italian Grana Padano Aged Over 18 months -Various Sizes Feature

• Grana Padano is a cylindrical, cooked, semi-fat hard cheese
• Has a grainy consistency
• A sweet and savory cheese
• Use as a table cheese or for grating
• The taste is fragrant and delicate

Grana Padano is one of the most famous cheese of Italy. The name Grana was popularly bestowed upon the cheese because of its grainy consistency which was markedly different from the other cheeses known until then. It began to appear with greater frequency as an ingredient in the foods of aristocrats and commoners alike. Grana Padano is a cylindrical, cooked, semi-fat hard cheese which is matured slowly. It is a sweet and savory cheese. It may be used as a table cheese or for grating. A golden rind encases a white or straw-colored fine-grained cheese with crumbly fissures radiating outwards from the center. The taste is fragrant and delicate, and the cheese preserves its integrity for one or two years. Grana Padano Aged Over 18 months.

Italian Piave Vecchio - Various Sizes

Italian Piave Vecchio - Various Sizes Review

Italian Piave Vecchio - Various Sizes Feature

• Cheese has an intense, full-bodied flavor that increases with age
• Most often served over a salad of bitter greens
• Perfect if used on a mixed antipasti platter
• Makes a unique appreciated housewarming gift
• Aged from 6 to 12 months

Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley, until it reaches the plain at the foot of the prealpi Venete mountains in the province of Treviso. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave has an intense, full-bodied flavor that increases with age and that is why Ditalia has brought in the "vecchio" aged Piave, which has been aged from 6 to 12 months. It is reminiscent of Parmigiano Reggiano or Montasio cheese. We suggest serving Piave over a salad of bitter greens or on a mixed antipasti platter.