Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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grana the generic name of the group of hard, grating cheeses made in Italy. The most famous of these, grana Parmigiano Reggiano, is treated separately under parmesan, since it is so well known outside Italy under that name.

Grana cheeses take their name from the grainy texture which they all exhibit, even before maturity. They are all made by much the same process, using partly skimmed cow’s milk and involving the usual sequence of a starter, curdling with rennet, heating, pressing, and brining, followed by a lengthy maturing. They are produced in the form of large wheels, typically weighing from 20 to 50 kg (45 to 110 lb).