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Chef Lippe’s Grana Padano Cheese. Italy.
The origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey in Lombardy, Italy, founded in 1135. From the polders of northern Italy, the cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage. This hard full-bodied cheese delivers a savory and nutty touch with a dense and somewhat flaky texture. Creamy, mild, and with a lingering aftertaste, it can be enjoyed on its own or as an accouterment to your dish. Grana Padano is very close both in taste, texture, and shape to Parmigiano Reggiano. This has created a Pepsicola Cocacola type war among Italian cheese lovers over time, and both sides swear by their choice. Having the advantage of standing back from that turf, here in America, I can tell you that you will find creaminess and supple full flavors and aromas in Grana that you will not find in Parmigiano, then again beauty is in the tastebuds of the beholder. Try my Grana Padano on your next Italian inspired appetizer, slice it, cube it, serve it along freshly cut rustic bread, prosciutto olives, and bruschetta. Salute! Hand cut. 8oz approximate weight. Weight may vary.