Grana

Grana originally referred to a class of hard, mature cheeses from Italy which have a granular texture and are often used for grating. These cheeses are typically made in the form of large drums. The structure is often described as crystalline, and the drums are divided by being split with a fairly blunt triangular knife designed for the purpose, rather than being sliced, cut or sawn. Within the European Union, the term Grana is now legally protected by Grana Padano Protected Designation of Origin, such that only Grana Padano may be sold using the term in EU countries.

The two best-known examples of grana-type cheeses are Parmigiano-Reggiano and Grana Padano. The two cheeses are broadly similar, with the latter being less sharp, crumbly and grainy.

The main difference between the two is that cows producing Parmigiano-Reggiano eat only grass and cereals (no silage), no preservatives and no antibiotics. Cows that have been treated with antibiotics are suspended from production of Parmigiano-Reggiano. Silage is a fermented forage that requires the addition of a natural preservative (lysozyme) to Grana Padano.

A Tagliagrana (Grana Cutter)

Other Grana cheeses include:

Granone Lodigiano (also called Tipico Lodigiano), produced in the Province of Lodi

Trentingrana, produced in and around Trento

Gransardo, from Sardinia

Grana cheeses typically contains cheese crystals, semi-solid to gritty crystalline spots that at least partially consist of the amino acid tyrosine.