Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Grana Padano 1/16 EXPORT

Italian D.O.P. hard cheese made from raw cow milk, semi-skimmed through a natural creaming process, that undergoes a subsequent maturation
Grana Padano 1/16 EXPORT
Energy 1597/384 kjoule/kcal
Protein 33
Carbohydrates 0
Fat 28
Product code: 21070
Ingredients: Milk, salt, rennet, Preservative: lysozyme protein from egg.
Rind: Hard, about 8mm in thickness
Structure: Nearly absent micro-holes
Texture: Firm paste, finely grainy with radial fracture
Colour: White and/or straw yellow
Taste: Fragrant and delicate
Ripening: 14 months
Shelf-life: 150 days
Technology: Vacuum pack

Centuries ago, in a monastery located in the Po Valley…

A blend of history and lore take us back to 1135 A.D. with the foundation of the Abbey of Chiaravalle by Cistercian monks who followed the philosophy of St. Benedict.
These monks brought life to the Po Valley by harnessing the rivers, digging irrigation ditches and channels, reclaiming the marshy lowlands, clearing forests, carving out fields and meadows, and introducing cattle, in order to revitalise the area from its long, dark medieval sleep.

The inhabitants were soon producing far more milk than they needed. Consequently they had to find a way to preserve it.
Since the monks had clearly understood how milk curdled with their experience in producing soft cheese, they quickly came up with a clever solution. They heated the milk and removed the curd, producing a hard, longer-lasting cheese. The cheese was originally called “caseus vetus” (old cheese) but as time passed, it became known as “grana”, or grain, on account of its grainy appearance.
Today, Grana Padano is a D.O.P. cheese, in accordance with EEC Regulation no. 1107/96.

The Grana Padano Production Code insures the traceability and vertical integration via stringent regulations that have to be met by cattle breeders, dairies and cheese maturation facilities. The code identifies the authorized feed that can be used and also has a blacklist of illegal or unauthorized feed that could have negative effects on the animal’s health.

Grana Padano can only be produced with raw milk and only in dairies authorised by CSQA (a single authority for the certification of Grana Padano cheese).

The production area of the Grana Padano includes 5 Regions and 32 Provinces located in the Po Valley, from Piedmont to Veneto. It also includes the Province of Trento and some areas of Emilia-Romagna.

Wheels are ripened in controlled environments ( temperature 15-18°C, moisture 82-85%) with sophisticated systems, to check and regulate temperature, humidity and ventilation. During this long period (more than 9 months), the cheese undergoes physical, chemical and microbiological changes that affect its composition and nutritional properties. The Grana Padano wheel’s receives its certificate of authenticity by going through a series of tests to determine that the cheese is of the standard deemed necessary by the Consorzio. A small finely balanced steel hammer is used to tap on the surface of the wheel. This procedure reveals any irregular holes (“occhiature”) within the cheese structure or any cracks, caused by improper fermentation. Then a long coiled needle is inserted into the wheels to check its aroma and flavour. If necessary, a plugger is used to take a small sample to check colour, scent and elasticity to determine any probable faults such as irregular holes or splitting. Only after these series of controls and tests have been conducted, verified and passed, can a Grana Padano wheel be branded with the Grana Padano trademark logo in the presence of a certified associate from the “Consorzio per la Tutela del formaggio Grana Padano”. If the product doesn’t correspond to necessary commercial and quality standards, its diamond-marks and four-leaved clovers are covered, in order to prevent it to be confused from a fully acclaimed Grana Padano wheel.


Croquettes Padane

Pass through a sieve or sliced bread grater to obtain a very coarse-grained. Soak stale bread in milk, salt and pepper lightly seasoned with nutmeg and then worked with a fork so as to obtain a homogeneous mixture. In a bowl mix the meat, finely chopped mortadella, parsley, and add the soaked bread, Grana Padano, just beaten eggs and mix thoroughly. Adjust salt. Divide the dough into balls the size of a walnut and pass in the sliced bread crumbs, pressing them carefully and cook in hot oil in a fryer possibly iron. Retire and let drain on paper towels.

Ingredients for 4 people:
  • 300 g of minced beef
  • 200 g of bread
  • 80g of mortadella
  • a glass of milk and an egg yolk
  • 5 slices of bread
  • 80 g Grana Padano AMBROSI cheese
  • a tablespoon of chopped parsley
  • nutmeg
  • pepper
  • salt.
First course

Mushroom soup

Thoroughly clean the mushrooms and slice. Slice the onion and the garlic and fry them lightly in a pan with the oil. Let them stew for a few minutes,then add the wine.
Let the wine evaporate, then add the mushrooms, stir
carefully and let the flavours blend for about 5 minutes. Add the stock and salt to taste, then cook over a
low heat with a lid for 15 minutes.
Crush the almonds and the garlic in a mortar with a
tablespoon of wine until you obtain a paste, then add it
to the soup.
Pour the soup into an ovenproof dish, lay the slices of
bread on top and scatter with flakes of AMBROSI Grana Padano cheese.
Grill in a hot oven.

Ingredients for 4 people:
  • 1/2 kg fresh mushrooms
  • 30 g toasted almonds
  • 120 g  Grana Padano cheese AMBROSI
  • 2 slices of bread
  • 5 tablespoons oil
  • 2 garlic cloves
  • one onion
  • one tablespoon chopped parsley
  • one glass white wine
  • salt
  • a litre of vegetable stock
Main course

Speck roulade

Clean the vegetables, wash them and boil them in
salted water. Drain well and divide the broccoli into
florets and the potatoes into wedges.
Flatten the slices of meat, lay a few flakes of AMBROSI Grana Padano cheese and a leaf of sage on each one.
Roll up tight and then wrap each one in a slice of speck.
Chop the shallot and fry it lightly in the butter in a
large pan. Add the meat rolls and brown them over a brisk heat.
Add the wine, the cream, the chopped rosemary and salt to taste, then cook with the pan half-covered over low heat for about 20 minutes.
A few minutes before the end of cooking, add the vegetables. Serve the rolls on a serving dish with the broccoli and the potatoes.

Ingredients for 4 people:
  • 600 g slices of veal
  • 100 g AMBROSI Grana Padano cheese
  • 8 slices of speck
  • 500 g fresh broccoli 500 g potatoes
  • 60 g butter1/2 glass white wine
  • 100 ml cream rosemary
  • 1 shallot
  • sage
  • salt
Salad course

Cauliflower au gratin

divide it into florets and cook in plenty of boiling
salted water for 15 minutes.
Melt the butter and when it is completely melted
add the flour. Mix well until you obtain a creamy consistency, then pour in a small amount of milk.
Blend carefully and add more milk only when the mixture is completely homogeneous.
Salt and flavour with nutmeg.
Cook over a low heat, stirring all the time, until the sauce coats the wooden spoon.
Take off the heat and stir in the grated AMBROSI Grana Padano cheese.
Drain the cauliflower florets well, lay them in a buttered ovenproof dish, then pour the béchamel over them.
Bake in a preheated oven (180°C) for about 20 minutes until golden.

Ingredients for 4 people:
  • one cauliflower
  • 1/2 litre water
  • salt

For the béchamel:

  • 1/2 litre milk
  • 30 g flour
  • 50g butter
  • 80 g AMBROSI Grana Padano cheese
  • a pinch of salt
  • nutmeg
  • pepper

Grana Padano DOP pudding cake with pears

Peel and clean the pears, cut into wedges, put them in a pan with sugar, vanilla bean open, stir well and bake at 100 degrees for about 3 hours. Meanwhile, boil the cream with milk, salt, pepper, bay leaf and honey for about 5 minutes. Remove bay leaves and add Grana Padano cheese and eggs, then pour everything into a blender and then blend for about 5 minutes to obtain a smooth cream. Pour into small molds of aluminum and bake in water bath for 30 minutes at 150 degrees. Put the pot on pear confit with its thick sauce, and above it supported the flan Grana Padano. Garnish with walnuts.

Ingredients for 4 people:
  • 160 ggrated Grana Padano
  • 45 cl of cream
  • 20 cl of milk
  • 6 eggs
  • salt
  • pepper
  • 1 bayleaf
  • 1 teaspoon honey
  • 800 gof pears
  • 200 gsugar
  • 1 vanilla pod
First course

Noodles with mascarpone

Cook the noodles to the tooth.
Meanwhile, mix the mascarpone in a bowl with the egg yolk and 1 pinch of salt and pepper and keep warm.
Drain the pasta and pour into bowl, stirring carefully.
Adjust salt and pepper, sprinkle with grated cheese, stir and serve immediately.

Ingredients for 6 people:
  • 400 g of pasta noodles with egg type
  • 120 g mascarpone AMBROSI
  • 1 egg yolk
  • Grated cheese AMBROSI
  • Pepper
  • Salt
First course

Risotto with Taleggio and Arugula

Wash the rocket and cut into strips. Fry the sliced onion with the butter and add rice. Moisten with broth and bring to cooking, just minutes from the end built rocket, the Taleggio chopped and balsamic vinegar, salt and pepper to taste. Sprinkle with Parmesan and serve.

Ingredients for 4 people:
  • 350g of rice
  • 80g AMBROSI Taleggio cheese
  • arugula
  • 1 onion
  • 40g butter AMBROSI
  • 30g Grana Padano AMBROSI
  • broth
  • 1 tablespoon balsamic vinegar
  • salt
  • pepper
Ambrosi s.p.a.2021-06-16
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