This Board is for Members who are interested in making or who make Pressed Grana Type Cheeses.
Grana is an Italian term for a hard type cheese which are normally used grated. Some of the general characteristics of these cheeses are:
- Low water content.
- Long shelf lives.
Some High Temperature Type Cheeses sorted by origin are:
- Italy: Parmesan, Romano, Grana Padano, Parmigiano-Reggiano, Granone or Tipico Lodigiano, Trentingrana, Gransardo.
- Switzerland: Sbrinz.
In addition to this board there are Recipe (Ingredients, Directions, Tricks & Traps, & Pictures) webpages on this subject on the Recipe Area of CheeseForum.org website