Typical Lodging Grana Cheese 47 months aged 20/04/2016 - The typical Lodigiano Grana cheese, is the ancestor of the Grana cheeses and it is endowed with unique organoleptic characteristics.
It has been known and appreciated since the 1500, nowadays it is a fine piece and it is difficult to find too because of its complicated making processes.
In the extra-old type the crust is very hard, smooth, yellow pale colored, the paste is very hard too, granulated with small holes.
It is made up of raw milk from 2 milkings, one of which is skimmed through surfacing, it is brought in some boilers with natural starter whey.
The coagulation, occurs with rennet calf at 35 degrees temperature.
Then the curdle is broken in a rice grain dimensions and cooked at 45\50 degrees. The paste, after having rest under the whey, is extracted and took under the bands.
The aging goes from the ,minimum of 2 to the maximum of 4 year, during this time the wheels are oiled with linseed oil.
Articolo tratto da: OIP Editing
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