Grana Padano DOP 20 months
¥ 1,600 ¥ 1,728 incl. tax
10% off for its over stockA cheese with an excellent balance between quality and price. Since its look and taste are similar to the parmigano reggiano, all while being more affordable, grana padano is preferred for everyday cooking. It is also the number one in production, among all the DOP cheeses. It was already existing in the 11th century, called by the name of Caseus Vetus. The rind is hard and smooth, with a golden/deep yellow color; the paste is white/light yellow and has a granulated consistency. Because of its delicate flavor, it can be widely used in your cooking: you can shred it on pasta or risotto, add it to your salad, or simply eat it alone as a tasty snack.
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.
Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.
Veneto, the location of the Ca Form headquarters. In the vast plains and the magnificent nature of the Alps in the north, sheep were kept as a livestock until the 16th century, when they were replaced by cows. In these mountainous areas where there is heavy snowfall in winter, you find the production of large, well-preserved, long-term aged cheeses. Asiago, a cheese representative of the Veneto area, boasts the sixth largest production of DOP cheese.