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Parmesan is usually made into large cylindrical shapes and has a thick, yellow to brownish rind that is smooth, dry, and often coated with mineral oil, wax or charcoal. It has a hard, granular body that is straw to yellow in colour.
Think of the rich taste of an aged, premium Cheddar, balanced by a full-flavoured Parmesan, soak it in New Glarus Raspberry Tart Ale to bring out its fruity notes, then you have this uniquely delicious artisan cheese.
Made from the rich milk of cows grazing along the canal-lined pastures unique taste characterized by its creamy texture with undertones of butterscotch, whisky and pecans. With 33% less fat than an average Gouda cheese.
When it reaches the maturing department, and every week thereafter until the twentieth month, it is checked to see if it meets the highest quality standards. The Consortium experts select those wheels that deserve to become “Grana Padano Riserva 20 mesi” by flame branding them. It is ideal for thickening risottos, accompanying salamis and sausages and combines very well with balsamic vinegar, honey, marmalades and mustards.