Grana Padano, by Ambrosi
About the manufacturer:
The factory was founded in 1942 by the Ambrose family in the Italian town of Brescia in Lombardy, northern Italy. Today it is considered one of Italy’s largest producers of this type of cheese. In 2008, the company merged with known Swiss manufacturer EMMI and expanded to global markets with 4 production sites in Europe and the US. Today Ambrose makes all types of Italian cheeses, from parmigiano to mozzarella and mascarpone.
About the product:
Grana Padano is one of the cheeses most identified with Italy, with the Parmigiano Regiano. The name of the cheese refers to its granular texture and its origin in the Padania valley in Lombardy. The cheese was first made 1,000 years ago in northern Italy. The two cheeses are similar in taste; their differences are attributed to where they are produced, the source of the milk used and other materials. Grana Padano is manufactured in a larger area of Italy with less stringent standards than Parmigiano, and is aged for a shorter period. As such it is less expensive than its sister, Parmigiano. Aside from these differences, the texture and taste of both cheeses are so similar that it’s almost impossible to tell them apart. The taste and texture make both the most widely used cheeses in the world. The original Grana Padano bears the protected PDO product standard.
These cheeses are suitable for almost any dish or serving. They rule the kitchen in many ways! They can be grated over pasta dishes, salads, every imaginable pastry, or even thinly sliced on every type of carpaccio you can think of, used to thicken and upgrade almost any type of soup.