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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.
It is fresh and creamy with a slightly sharp and lightly acidic flavour. A flavourful twist to the traditional goat log by topping it with cranberries and cinnamon. The tanginess of the cranberries, combined with the warm spiciness of cinnamon, creates a uniquely festive cheese that could not be more ideal for entertaining.
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.
This mozzarella is made with local buffalo milk that is picked up daily. More delicate in flavour and texture than cow's milk mozzarella, buffalo mozzarella is sweet and tangy with notes of clover and earth.