What is Grana Padano?

Grana Padano cheese originates from the Po Valley region of northern Italy. It is believed to have been first made by monks in the area in the 12th century, who were looking for a way to preserve surplus milk. Over time, this pressed cooked cheese became a staple of Italian cuisine, and today it is one of the most popular cheeses in the world.

Grana Padano cheese has a long and storied history. Indeed, its first mentions in writing date to the 13th century, and by the 16th century, it had become a popular cheese in Italian markets. In 1996, the European Union granted Grana Padano a protected status under law. As a result, cheesemakers who want to use the name have to meet specific criteria for origin and production.

How is Grana Padano made?

Presently, production takes place in several regions of northern Italy, including Lombardy, Piedmont, Emilia-Romagna, Trentino-Alto Adige, and Veneto. These regions are known for their lush pastures, which provide ideal grazing conditions for the cows that produce the milk for this famous cheese.

Moreover, licenced cheesemakers use partially skimmed cow’s milk that is heated and curdled using rennet. Then, they cut the resulting curds and drain them. And then the cheese is moulded and aged for several months. During the ageing process, an affineur brushes and turns each wheel of cheese regularly to develop its distinctive flavour and texture.

Flavour profile

Grana Padano cheese has a hard, granular texture and a nutty, savoury flavour. Its aroma is mild and slightly sweet, with notes of caramel and toasted nuts. Typically, affineurs will age their wheels for 12-24 months. But sometimes, they mature selected wheels for even longer periods of time for a more intense flavour.

Serving guide

Without a doubt, this is an incredibly versatile cheese that pairs well with a wide range of foods. Italians commonly grate this hard cheese over pasta dishes and risottos. But it also works well in salads and sandwiches. Besides, you will want to pair this Italian wonder with a local full-bodied red wine, such as a Chianti or a Barolo.

Alternatives to Grana Padano

If you’re looking for alternatives to Grana Padano cheese, there are a few other hard Italian cheeses that you might enjoy:

Parmigiano Reggiano – this cheese is very similar to Grana Padano, but it has a slightly more complex flavour and a more crumbly texture.

Pecorino Romano – this cheese is made from sheep’s milk and has a sharp, salty flavour. It is commonly used in pasta dishes and salads.

Asiago – this cheese is also made from cow’s milk and has a similar texture to Grana Padano, but it has a milder flavour with notes of butter and nuts.

Conclusion

Grana Padano cheese is a delicious and versatile Italian cheese that is enjoyed all over the world. Its nutty flavour, granular texture, and mild aroma make it a favourite of cheese lovers everywhere.

Whether grated over pasta or enjoyed on its own, Grana Padano cheese is a must-try for any cheese connoisseur.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Grana Padano: Italy’s Most Underrated Cheese appeared first on Cheese Atlas.

Without a doubt, Portugal is one of the world’s most underrated destinations for cheese tourism. And their artisanal cheeses don’t get much better than Azeitão.

The post Azeitão appeared first on Cheese Atlas.

What is Provolone?

Provolone Valpadana is an aged pasta filata (stretched curd) that originates from the Po Valley in northern Italy.

While Provolone is made in other parts of Italy, Provolone Valpadana is protected by a DOP stamp. As a result, cheesemakers can only make this cheese in this region.

The history of Provolone Valpadana

The origins of this Italian cheese date back to Cistercian monks in the territory between the rivers Lambro and Adda. Since they started reclaiming surface waters for agriculture, they created the perfect conditions for agriculture. And, consequently, dairy cattle rearing and cheesemaking.

Presently, the production area for Provolone Valpadano includes Lombardia, Veneto, Emilia-Romagna and Trento.

What does Provolone mean?

Before delving into the meaning of “Provolone”, let’s introduce another traditional Italian cheese, Provola. 

Provola is a pear-shaped soft, pasta filata cheese made with either buffalo or cow’s milk. As a matter of fact, Provolone means a large-sized Provola. Due to the similarities in production and appearance, the name fits perfectly.

Next, we will guide you through how the Italians make the different types of Provolone.

How is Provolone Valpadana made?

While there are many variants of Provolone, they fall mainly under two categories.

Firstly, the young and mild cheese is called Provolone Dolce (sweet). And, there is a more robust version called Provolone Piccante (spicy).

Comparatively, cheesemakers can age the latter for much longer until it is crumbly. This specific type is called Provolone Piccante Stagionato.

Provolone Dolce

At first, the cheesemaker collects milk from the polder and adds natural whey and rennet to form the curd. In fact, they use all local ingredients to create the unique characteristic flavour profile.

Afterwards, they cut the curd and drain the excess whey. Next, the skilled artisans weave and shape the cheese into a round shape.

Finally, it is brined and cooled before being hung in string to rest and mature.

Provolone Piccante

In fact, Provolone Piccante’s production starts in the same way as the sweeter version. In addition to the usual ingredients, the cheesemaker also adds goat rennet to the milk before forming the curd.

As a result, this type of Provolone develops a more pronounced and spicy flavour.

How is Provolone matured?

Subsequently, an affineur matures the cheese in warehouses with controlled humidity and temperature conditions. During this time, they hang the cheese by the string.

Overall, this process lasts for a minimum of 10 days for the mild Provolone Dolce. However, maturation can extend to more than 12 months for Provolone Piccante Stagionato.

The many shapes of Provolone

The most common shapes of Provolone are salami (Salamino), melon/pear (Mandarone) and flask shaped (Fiaschetta). As a general rule, artisans make Provolone Dolce in the smaller shapes. On the other hand, they typically make Provolone Piccante in the larger formats because they mature better.

Which shape of Provolone should I buy?

Indeed, choosing the correct shape is very important. For example, the half-moon (mezzaluna) shape is most commonly used in cooking or cubing.

Furthermore, the Pancettone or Gigantino are more suited to being cut into triangles and served fresh on a cheese board.

What does Provolone taste like?

Unsurprisingly, the youngest version of Provolone has the mildest flavour profile. On the palate, you will detect hints of nuts and salt, with a smooth texture.

On the other hand, Provolone Piccante tends to have a more robust, spicy quality as it matures.

And finally, Provolone Piccante Stagionato has a crumbly texture with a complex, earthy aroma. Moreover, it has a much sharper, savoury flavour than the two younger versions.

How to serve Provolone

Provolone Dolce

Due to its mild flavour, Provolone Dolce is best used in cooking. As a matter of fact, you can enjoy this versatile cheese fresh in a Philly Hoagie or melted in a Grilled Cheese sandwich.

Provolone Piccante

In contrast, the more robust Provolone Piccante excels on a cheese board. Without a doubt, it pairs exceptionally well with full-bodied wines such as Aglianico, Gattinara and Barbera d’Asti.

Provolone Piccante Stagionato

Finally, this aged version is such a complex cheese that it is best enjoyed on its own. If you want to pair it, honey and jams are great options. Also, you can try grating it on top of your pasta dishes.

As for wine, enjoy with a full-bodied red wine such as Brunello di Montalcino, Amarone or Barolo.

Substitutes for Provolone

Can’t get your hands on Provolone Valpadana? Fontina and Mozzarella might be suitable substitutes.

Fontina is complex and nutty in taste and offers a similar texture to Provolone Piccante. However, if you are after a milder cheese, Mozzarella is a great option. Moreover, you can serve it fresh in a salad. melted in a sandwich or on top of pizza.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Provolone Valpadana appeared first on Cheese Atlas.

Italy is renowned for its Grana-style cheeses. While Parmigiano Reggiano if often considered to be the king, Pecorino Romano is no less deserving of such a mantle.

The post Pecorino Romano appeared first on Cheese Atlas.

Behind the name

As its name suggests, Luigi Guffanti Gorgonzola Dolce is a Gorgonzola cheese. Gorgonzola is a soft blue cheese that finds its roots in the small Italian town of Gorgonzola. Actually, this quaint township is located in the larger Milan metropolitan region.

Back in the day, cow herders would stop in the village to milk their cows on their way up or down the Italian Alps. This would happen during spring and autumn.

Selected by Guffanti Formaggi

Luigi Guffanti Gorgonzola Dolce is a soft spoonable blue cheese made in Lombardia, Italy. Actually, Guffanti Formaggi have been selecting and ageing high quality cheeses in Italy since 1876.

Since the early days, cheesemakers have used local pasteurised cow’s milk to make wheels of this classic Italian blue cheese. Moreover, they would only milk cows that have been grazing freely in the alpine pastures.

After they have pasteurised the fresh milk, they add a blue mould called Penicillium glaucum to the milk before allowing the curds to set.

Gorgonzola Dolce vs Piccante

Moreover, Gorgonzola is available as a young version called Dolce (sweet) and a more mature version called Piccante (spicy). Indeed, the names provide of good indication of the flavour profile of each cheese.

As a general rule, the younger, sweeter blue cheese is matured for a maximum of 3 months. On the other hand, the more mature, spicy version is aged for a minimum of 4 months.

Matured for 3 months

In this case, the affineur selects a Gorgonzola Dolce that has been matured for 3 months. Overall, it has an incredibly creamy texture with a sweet and subtly spicy flavour. As a matter of fact, its moisture content is much higher than other famous blues such as Roquefort and Stilton.

Consequently, this mild soft cheese is a gateway cheese for people who might be reluctant to try a blue.

How to serve Luigi Guffanti Gorgonzola Dolce

Undoubtedly, this cheese pairs beautifully with a chilled Prosecco or Moscato. In addition to this, you can also serve it scooped into a waffle cone.

Furthermore, this mild blue cheese will excel on an all Italian cheese platter with a soft Robiola and Pecorino Romano.

Finally, it is a great addition crumbled on top of a fresh salad or melted on a burger.

The post Gorgonzola Dolce: Spoonable Blue Cheese appeared first on Cheese Atlas.

The post Arzúa-Ulloa: Spain’s Party Cheese appeared first on Cheese Atlas.

A traditional blue cheese from northern Italy

Gorgonzola Piccante is a traditional Italian blue veined cheese that originates from the Lombardia and Piemonte regions of Northern Italy.

Since the 11th century, artisans have been making this gateway blue cheese near the city of Milan. They would use raw or pasteurised cow’s milk and the blue mould, Penicillium glaucum. In fact, the locals also know this cheese as Gorgonzola Naturale and Mountain Gorgonzola.

Released at different maurations

Effectively, Gorgonzola is available for consumption at 2 different stages of maturity. Firstly, the younger Gorgonzola Dolce is available within 3 months of production.

On the other hand, Gorgonzola Piccante (Italian for spicy) version can be aged for up to twice that time.

How Gorgonzola is made

Actually, the production of both cheeses starts in the same manner. Then, the cheesemaker allowa the newly formed wheels of cheese to set for one month.

At this point, they use copper needles to pierce the young cheese and allow air in. As a result, oxygen activates the mould in the paste to allow the blue veins to form.

Wrapped in foil

Afterwards, the cheesemaker wraps them in foil to allow further maturation in natural caves. In effect, the foil preserves the moisture content of the cheese and allows the formation of a thin edible rind.

At 6 months, the mature blue’s creamy ivory coloured pâte is marbled with crunchy blue grey veins. Furthermore, its aroma is pungent and spicy with a strong meaty flavour and subtle sweet finish.

How to serve Gorgonzola Piccante

Bring Gorgonzola Piccante to room temperature before serving on a cheese platter.

Enjoy this wonderful Italian blue with a glass of Marsala, Port or Honey Mead.

The post Gorgonzola Piccante: Aged Italian Blue Cheese appeared first on Cheese Atlas.