CHEESE & CHARCUTERIE

PARM
& GRANA
Long considered the “King of Cheeses,” Parmigiano-Reggiano is a PDO/DOP cheese produced exclusively
in the Italian provinces of Parma, Reggio Emilia, Modena, Manuta and Bologna. Made much in the same
way for over nine centuries, each 80 lb wheel of Parmigiano-Reggiano requires close to 150 gallons of
milk to produce. At 12 months, every wheel is inspected by the Consorzio Parmigiano-Reggiano to ensure
quality, and branded on the rind if they pass. Wheels must be aged at least 12 months, and some are aged
more than two and a half years.
Milk: Cow
Appearance: Hard golden rind with distinctive Consorzio markings, ivory to golden yellow interior
Texture: Crystalline, grainy, firm, crumbly
Flavor: Fruity, nutty, savory, caramelized
Aroma: Nutty, warm
Pairing Suggestions: Aged balsamic, dates, figs, risotto, pasta, soups, grilled vegetables, salads
Interesting Fact: Wheels of Parmesan are required to weigh at least 66 pounds with a maximum weight
of 88 pounds.
Grana refers to a family of hard, “grainy,” aged cheeses from Italy that are typically used for grating. Similar
to Parmigiano-Reggiano in style, Grana cheeses are produced in a wider region than Reggiano and have
slightly less stringent production requirements. They are generally less complex and nuanced in flavor
than Reggiano. Nonetheless, Grana Padano and other Grana cheeses, carry the PDO/DOP designation.
Milk: Cow
Appearance: Hard golden rind, pale yellow interior
Texture: Granular, flaky, crystalline
Flavor: Milky, fruity, buttery, straw
Aroma: Warm, nutty
Pairing Suggestions: Grated over pasta, figs, dried fruit, apples, honey
Interesting Fact: Monks crafted Grana cheeses nearly a thousand years ago in order to preserve the
surplus milk yielded by their herds. The long aging process ensured availability of a valued protein for an
extended period of time.
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