Pressed Grana (Grating) Type Cheeses

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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 as follows:

• Parmesan/Parmigiano
• Romano

Other resources:

• 2006 Article on making Parmigiano-Reggiano & Grana Padano and field trip photos of Emilia Romagna, Northern Italy Parmigiano-Reggiano Cheese Making Factory and Caseificio Europa, Mantova, Italy, Grana Padano Cheese Making Factory.
• Italian Cheese Communication company CLAL.it's info video on Asiago Cheese, in Italian with English subtitles.
• Italian Cheese Communication company CLAL.it's info video on Asiago cheese "Product of the mountain", in Italian with English subtitles.
• Italian Cheese Communication company CLAL.it's info video on Grana Padano Cheese, in Italian with English subtitles.
• Italian Cheese Communication company CLAL.it's info video on Parmigiano Reggiano Cheese, in Italian with English subtitles.