Cheese - Grana Padano 18m

DESCRIPTION This amazing cheese originated in the Po river valley by Italian monks in the 12th century.  Similar to Parmesan Reggiano, it has a similar nutty flavor and flaky texture.  However it is made under less stringent rules with milk sourced from a wider area, making it less expensive.  To read more about how Grana and Parmesan are different, click here!   ORIGIN Italy   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Raw   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Vacherin and Delice de Bourgogne   By Origin - Taleggio and Rochetta Pairings - a drop of aged balsamic vinegar, sliced red bell peppers, dried figs, crackers and garlic stuffed olives.   SUBSTITUTES Parmesan Reggiano   INGREDIENTS Raw cow milk, salt, rennet, egg white lysozyme