Grana Padano Powder
¥ 4,000 ¥ 4,320 incl. tax
It was first created in 1134 by a monk at the Chiaravalle Abbey near Milan. This cheese was called "Grana" because the dough is granular (Granuloza). About 15 liters of milk are used to make 1 kg of cheese. It takes at least 9 months to complete, and during that time, the work of turning upside down and polishing the surface is repeated every 15 days. An easy-to-use cheese with a delicate aroma and taste, and a great balance of sweetness and saltiness. Since the skin of whole cheese is removed to make powder, hard parts are not included. It can be used on pasta, risotto, but also to enhance the taste of dishes such as pizza or salad.
Average nutritional values per 100 g
There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.
We shred hard type cheese making it easy for use in cooking. Our line is composed of Parmigiano Reggiano DOP, Grana Padano DOP, Pecorino Romano DOP, Gran Maso, all of which can be used to give the dish for a full-fledged Italian taste.
Thanks to its heavy rainfall and blessed greenery and the plains of the Po river basin, Emilia-Romagna has long been a thriving dairy farm. Grana Padano and Parmigiano, which are the largest producers of Italian DOP cheese are representative of this region. Emilia-Romagna alone accounts for the majority of Italy’s total cheese production.
¥ 900 incl. tax