Grano Italian Parmesan Cheese Loaf p/kg

Description Grano Italian Parmesan Cheese Loaf p/kg Grano Italian Parmesan Cheese Loaf (Price per kg) Product Overview “Grano” is a term often used in the South African food service industry to describe a Grana-style Italian hard cheese. While similar to the world-famous Parmigiano Reggiano, Grano (or Grana Padano) has slightly broader production rules and is often aged for a shorter period (typically 9 to 16 months). This makes it a more accessible, everyday “Parmesan” that offers a nutty, savory flavor and a characteristic granular texture without the high price tag of the “King of Cheeses.” Market Pricing Reference (per kg) Since this is an imported product, prices are subject to shipping costs and exchange rates. As of early 2026, the estimated prices in South Africa are: Key Features Granular Texture: Characterized by tiny protein crystals (calcium lactate) that develop during aging, providing a delightful “crunch.” Milder Umami: Compared to Parmigiano Reggiano, Grano is slightly sweeter and less pungent, making it highly versatile for cooking and snacking. Hard Cooking Cheese: It has a very low moisture content, which means it grates into a fine, dry powder that incorporates perfectly into sauces. Authentic Import: Most “Grano” loaves found in South African delis are imported from the Po Valley in Northern Italy and carry the DOP status. Long Shelf Life: Due to its low moisture and high salt content, a whole loaf can be kept for several months if stored correctly. Specifications Type: Extra Hard, Part-Skim Cow’s Milk Cheese. Ingredients: Raw Cow’s Milk, Salt, Rennet, Lysozyme (egg protein used as a natural preservative in Grana). Maturation: Usually aged for a minimum of 9–12 months. Storage: Keep refrigerated. Wrap the loaf in parchment paper or a specialized cheese bag—avoid plastic wrap for long periods as the cheese needs to breathe. Ideal For Pasta & Risotto: The classic finishing cheese. Stir it into a hot risotto for “mantecatura” (creamy finish) or grate over Bolognese. Salad Shavings: Use a vegetable peeler to create thin curls for a rocket and balsamic salad. Soups: Don’t throw away the rind! Add the clean rind of the Grano loaf to minestrone or stocks to add a deep, savory umami base. Carpaccio: Essential for beef or venison carpaccio, providing a salty contrast to the raw meat. Facebook Back to Shop Collection in Kleinmond 31 Harbour Road or in Fisherhaven buy arrangement