Grana Sott’Olio

When women in the area just outside Parma make a cheese spread, they have a choice. They can take a freshly made cheese that has developed cracks as it sits in the circular wooden mold, indicating some hidden defect, and add some dry Malvasia wine and a little cream, or they can use a lightly aged grana and just mix it with olive oil. A perfect recipe: two ingredients produce a simple topping for antipasti or a mid-afternoon merenda or snack. Who could want more?